homemade Italian Cream Cake
📝 Step-by-Step Instructions
- Prep & Toast:
- Preheat your oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans (or line the bottoms with parchment paper rounds). 📄
- Spread chopped pecans and shredded coconut on a baking sheet and toast for 5 to 7 minutes until fragrant; let cool completely. 🌰🥥
- Whip Egg Whites:
- In a clean, dry bowl, beat the 5 egg whites on high speed with a mixer until stiff peaks form. Set aside. 🥚☁️
- Mix Creamed Base & Dry Ingredients:
- In a large mixing bowl, cream together 1 cup softened butter, ½ cup shortening, and 2 cups granulated sugar until light and fluffy (about 3–4 minutes). 🧈🧁
- Add the 5 egg yolks, one at a time, beating well after each addition. Stir in vanilla and almond extracts. 🪵
- Whisk flour, baking soda, and salt together in a separate bowl. 🌾
- Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined. 🥛
- Fold & Bake:
- Gently stir in 1 cup shredded coconut and 1 cup chopped toasted pecans. 🥥🌰
- Gently fold the whipped egg whites into the batter in two batches using a rubber spatula until no white streaks remain.
- Divide batter evenly among the three prepared cake pans.
- Bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely. ⏲️
- Frost & Decorate:
- Beat softened cream cheese and ½ cup butter together until smooth and creamy. 🧀🧈
- Gradually add sifted powdered sugar, vanilla extract, and a splash of heavy cream if needed until fluffy and spreadable. 🧁
- Place the first cake layer on a cake stand, spread a generous layer of frosting, and repeat with the remaining layers.
- Frost the sides and top of the cake smoothly.
- Press toasted coconut and pecans along the sides and crown the top with whole pecan halves as shown in the picture! Slice and enjoy! 😋✨
