Italian Cream Cake

The Italian Cream Cake is a timeless classic, known for its delicate blend of sweet coconut and crunchy pecans, all enveloped in a rich, creamy frosting. The layers are soft and moist, and every bite bursts with flavor, making it perfect for any celebration or special occasion. Whether it’s a birthday, holiday gathering, or just a weekend treat, this cake will impress with its unique combination of textures and tastes.

The cream cheese frosting brings a rich, tangy balance to the sweetness of the cake, while the toasted coconut and pecan garnish provide a delightful crunch. The recipe captures the essence of traditional Southern baking with an Italian twist, making it a beloved dessert in many households. It’s easy to see why this cake has stood the test of time!

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition.
4. Stir in vanilla extract. Alternately add the flour mixture and buttermilk, starting and ending with flour.
5. Fold in coconut and pecans. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
6. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in pans for 10 minutes, then turn them out onto a wire rack to cool completely.
7. For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract.
8. Frost the cooled cakes, stacking them as you go. Top the cake with shredded coconut and chopped pecans.