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- 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup unsalted butter, softened to room temperature - 2 cups granulated sugar - 4 large eggs, separated into yolks and whites - 1 teaspoon pure vanilla extract - 1 cup buttermilk, at room temperature - 1 cup shredded coconut, lightly toasted - 1 cup pecans, finely chopped - 1/2 cup cream cheese, softened - 2 cups powdered sugar, sifted - 1/4 cup milk, more if needed for consistency - 1 teaspoon pure vanilla extract (for frosting) When I make Italian cream cake, I always use fresh ingredients. This makes a big difference in flavor. The butter should be soft. It mixes better with sugar. The eggs need to be separated. This helps the cake rise. I love using buttermilk. It adds a nice tang. The shredded coconut gives a chewy texture. I toast the coconut for extra flavor. Chopped pecans add crunch and richness. For the frosting, I use cream cheese. It makes the cake taste creamy and smooth. Make sure to sift the powdered sugar. This helps to avoid lumps. Having the right tools is key to success. Use an electric mixer for smooth batter. Good measuring cups help keep track of amounts. Cake pans should be well-greased. This keeps the cake from sticking. If you want the full recipe, check out the complete guide to making this cake! First, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly. Next, grease and lightly flour three 9-inch round cake pans. This step helps prevent sticking. Set your pans aside while you prepare your dry ingredients. In a medium mixing bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Sifting makes sure there are no lumps. Combine these well and set aside for later. In a large mixing bowl, cream the softened butter and granulated sugar. Use an electric mixer on medium speed. Mix this for about 3-5 minutes. You want it light and fluffy. Now, add the egg yolks one at a time. Make sure to mix well after each addition. Stir in the vanilla extract until it is fully mixed. Gradually add the dry mixture to the butter mixture. Alternate this with the buttermilk. Start with one-third of the flour, then half the buttermilk. Repeat this, ending with the flour. Mix until just combined; do not over-mix. Gently fold in the shredded coconut and chopped pecans until they are evenly spread throughout the batter. In a clean bowl, beat the egg whites on high speed until stiff peaks form. Carefully fold the beaten egg whites into the batter in three parts. Be gentle to keep the air in the batter. Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 25-30 minutes. Check with a toothpick; it should come out clean. Once baked, let the cakes cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely. To make the best Italian Cream Cake, measure your ingredients carefully. Accurate measurements ensure the right texture. Use a kitchen scale for the best results. Mixing technique is key too. Cream the butter and sugar until fluffy. This step adds air, making your cake light and soft. When you add dry and wet ingredients, mix gently. Over-mixing can make the cake dense. The frosting should be smooth and creamy. To reach this, beat the cream cheese until it is soft. Gradually add the powdered sugar and milk. Adjust the milk for the right consistency. It should spread easily but not run off the cake. When frosting, use a spatula to apply an even layer. Start with the top, then work your way down the sides. Presentation is important for a stunning cake. Place slices on decorative plates. Add a sprinkle of toasted coconut on top. This gives a nice crunch and look. You can also add pecan halves for a touch of elegance. A simple garnish makes your cake stand out and look inviting. {{image_4}} You can switch up the flavors to keep things fresh. For a rich twist, try making a chocolate Italian cream cake. Simply add cocoa powder to the batter. This will give your cake a deep, chocolatey taste that blends well with the cream cheese frosting. If you like a bright, zesty flavor, add lemon zest to the batter. A tablespoon of fresh lemon zest can brighten up the cake. It adds a fun, tangy kick that pairs well with the sweetness of the frosting. You can easily make this cake fit different diets. For a gluten-free version, use a gluten-free flour blend. Make sure the blend has a good mix of starches and fibers. This way, you'll keep that light texture we love in Italian cream cake. If you're looking for vegan adaptations, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Use almond milk instead of buttermilk and a vegan butter for the frosting. This way, everyone can enjoy this cake! While cream cheese frosting is amazing, you can explore other options. For a lighter feel, use whipped cream. Just whip heavy cream until soft peaks form. Add a bit of sugar to sweeten it up and a splash of vanilla for flavor. If you want something richer, try chocolate ganache. Heat cream and pour it over chopped chocolate. Let it sit, then stir until smooth. This will give your cake a luxurious, glossy finish. For the full recipe, refer to the main section. To keep your Italian cream cake fresh, wrap it well. Use plastic wrap or foil. Store it in the fridge for up to five days. For longer storage, slice the cake and freeze it. Place slices in a freezer bag. This helps keep them fresh for up to three months. Make sure to label the bag with the date. Your cake will stay fresh for about five days in the fridge. If you freeze it, it can last up to three months. Check for signs of spoilage. If you see mold or an off smell, it's time to toss it. A dry texture or changes in color are also signs that the cake is no longer good. To refresh your cake texture, use the oven. Preheat it to 350°F (175°C). Place the cake, wrapped in foil, in the oven for about 10 minutes. This warms it without drying it out. For slices, just microwave them for 10-15 seconds. This will keep the cake moist and tasty. You can easily make buttermilk at home. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let this sit for five minutes. This will give you a tangy flavor similar to buttermilk. You can also use plain yogurt or sour cream mixed with water as another option. Yes, you can make this cake a day in advance. Just bake it, cool it, and store it in an airtight container. You can frost it on the day you want to serve it. This makes it easier to plan for parties or gatherings. Yes, you can use fondant to decorate this cake. Just make sure the frosting is thick enough to support the fondant. You can roll the fondant out and place it over the cake. This will add a smooth look without changing the taste. Italian cream cake has roots in the Southern United States. It blends Italian flavors with Southern traditions. The cake often includes coconut and pecans, which reflect the ingredient availability in the South. This cake has become popular for celebrations and special occasions. You can tell the cake is done when a toothpick inserted in the center comes out clean. The edges should also pull away slightly from the pan. The top will look golden and will spring back when lightly touched. These signs help ensure a perfectly baked cake. This blog post outlined how to make an Italian cream cake. You learned about the right ingredients, useful tools, and easy steps. The tips shared help create the perfect texture and smooth frosting. If you want to switch things up, explore variations and dietary adaptations. Now it's time to bake and enjoy your creation! Happy baking!

Amazing Italian Cream Cake

Indulge in the rich and delightful flavors of Luscious Italian Cream Cake! This scrumptious dessert combines fluffy layers with toasted coconut and pecans, crowned with a creamy frosting that'll impress everyone. Follow our simple recipe for a guaranteed showstopper at your next gathering. Ready to create a mouthwatering masterpiece? Click to explore the full recipe and make this cake a delicious reality!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened to room temperature

2 cups granulated sugar

4 large eggs, separated into yolks and whites

1 teaspoon pure vanilla extract

1 cup buttermilk, at room temperature

1 cup shredded coconut, lightly toasted for extra flavor

1 cup pecans, finely chopped

1/2 cup cream cheese, softened

2 cups powdered sugar, sifted

1/4 cup milk, more if needed for consistency

1 teaspoon pure vanilla extract (for frosting)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans, ensuring even coverage to prevent sticking.

    In a medium-sized mixing bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. This ensures your dry ingredients are well combined. Set the mixture aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture becomes light, fluffy, and pale in color, about 3-5 minutes.

        Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.

          Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk. Start with one-third of the flour mixture, followed by half of the buttermilk, and repeat, finishing with the flour. Mix until just combined—do not over-mix.

            Gently fold in the shredded coconut and chopped pecans using a spatula until evenly dispersed throughout the batter.

              In a clean, dry bowl, beat the egg whites on high speed until stiff peaks form. Carefully fold the beaten egg whites into the batter in three additions, being gentle to maintain volume and lightness.

                Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.

                  Once baked, allow the cakes to cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely.

                    For the frosting, in a bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sifted powdered sugar and milk, mixing until you achieve your desired spreading consistency. Finally, blend in the vanilla extract.

                      Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting over the top. Add the second layer, repeating the frosting process, and finish with the third layer. Use the remaining frosting to coat the top and sides of the entire cake.

                        For the final touch, garnish the top of the cake with additional shredded coconut and chopped pecans if desired, adding a festive look.

                          Vorbereitungszeit: 20 Minuten | Gesamtzeit: 1 Stunde 30 Minuten | Portionen: 12

                            - Präsentationstipps: Serve slices of the cake on decorative plates, garnished with a sprinkle of toasted coconut and a few pecan halves for an elegant and appetizing finish.