Description
A classic Italian Cream Cake featuring moist layers packed with shredded coconut and toasted pecans, layered with a luscious whipped cream cheese frosting. This cake is perfect for special occasions and gatherings, boasting a delicate balance of rich cream cheese flavor and light, fluffy cake texture.
Ingredients
Cake Ingredients
- 5 large eggs
- 2 cups (260g) all-purpose flour (measured accurately)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (95g) shortening
- 2 cups (414g) sugar
- 1 tbsp vanilla paste
- 1/4 tsp almond flavoring, optional
- 1 cup (240ml) buttermilk
- 1 1/4 cups (91g) sweetened shredded coconut
- 1 cup (106g) chopped pecans, toasted
Frosting Ingredients
- 20 oz (565g) cream cheese, room temperature
- 2 cups (480ml) heavy whipping cream, cold
- 1 1/2 cups (173g) powdered sugar
- 1 tbsp vanilla paste
- 2 cups (148g) sweetened shredded coconut, toasted
- Pecan crumbs (from chopped pecans)
Instructions
- Prepare the eggs: Separate the egg yolks and whites while the eggs are cold, then set aside to come to room temperature. The whites should be at room temperature when whipped later.
- Prepare cake pans: Line three 8-inch cake pans with parchment paper circles and grease sides and corners thoroughly to prevent sticking. Preheat oven to 350°F (176°C).
- Mix dry ingredients: Combine flour, baking soda, and salt in a medium bowl and set aside.
- Cream fats and sugar: In a large mixer bowl, beat the butter, shortening, sugar, vanilla paste, and almond flavoring until light and fluffy (about 3-4 minutes).
- Add egg yolks: Mix in egg yolks one at a time, scraping down the bowl to ensure even mixing.
- Incorporate dry ingredients and buttermilk (first part): Add one-third of the dry ingredients, then half of the buttermilk, mixing after each addition until mostly combined.
- Incorporate dry ingredients and buttermilk (second part): Add another third of dry ingredients, then the remaining buttermilk, mixing after each until just combined.
- Add remaining dry ingredients: Mix in the last third of the dry ingredients until well blended but avoid over mixing.
- Whip egg whites: Beat egg whites on high speed until stiff peaks form, careful not to over whip.
- Fold egg whites and additions: Gently fold one-third of the whipped egg whites along with the shredded coconut and toasted pecans into the batter, then fold in remaining egg whites until well incorporated.
- Bake the cake: Divide the batter evenly into the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Cool the cake: Cool cakes in pans for 3-4 minutes, then transfer to wire racks to cool completely.
- Prepare frosting cream cheese base: Beat cream cheese in a large bowl until smooth; set aside.
- Whip cream: In another bowl, beat cold heavy cream, powdered sugar, and vanilla paste until stiff peaks form.
- Combine frosting components: Fold whipped cream into the cream cheese in thirds to keep the mixture light.
- Level cake layers: Use a serrated knife to remove domes from cake layers to create flat surfaces.
- Assemble cake layers: Place first layer on serving plate or cake board and spread 1 cup of frosting evenly.
- Add second layer and frosting: Place second cake layer on top and spread another cup of frosting.
- Add final cake layer: Place last layer on top, smooth the sides with remaining frosting, then chill in freezer for 15-20 minutes.
- Frost outer cake: Apply remaining frosting smoothly on the outside of the cake.
- Decorate cake edges: Press toasted shredded coconut onto the sides and pipe frosting shells around the top edge.
- Add pecan crumb topping: Sprinkle chopped pecan crumbs over the piped shell border.
- Chill and serve: Refrigerate the finished cake until ready to serve. Best served after the cake sits at room temperature for 1-2 hours.
- Storage: Store cake covered in refrigerator and consume within 3-4 days for best freshness.
Notes
- Be sure to measure flour accurately by spooning into the cup and leveling off; do not scoop directly from the bag.
- Cake layers can stick if pans are not well greased, so grease sides and corners thoroughly.
- The batter will appear curdled when buttermilk is added, which is normal and does not affect the final texture.
- Do not over whip egg whites or they may become dry and difficult to fold in.
- Gently fold ingredients to maintain the light texture of the batter and frosting.
- Letting the cake sit at room temperature before serving enhances flavor and texture.
- Freezing layers briefly before final frosting helps achieve a smooth, clean finish.
- Substitute vanilla extract if vanilla paste is unavailable, but paste adds more intense flavor.
