Description
Italian Cream Cake boasts a delightful blend of pecans and coconut, offering an irresistible flavor. With simple preparation, it’s the ideal choice for celebrating special times or just treating yourself!
Ingredients
Scale
- 3 cups (297 g) pecan halves, divided
- ½ cup (120 g) sweetened shredded coconut
- 2 ⅔ cups (333 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 12 tablespoons (1 ½ sticks / 170 g) unsalted butter, cut into 12 pieces, room temperature
- 5 large eggs, room temperature, separated
- 1 ½ cups buttermilk, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon cream of tartar
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 packages (8 ounces each) cream cheese, room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon kosher salt
- 8 cups (1,000 g) confectioners' sugar
- 1–2 tablespoons heavy cream, as needed
Instructions
- Preheat the oven to 325°F (163°C) and prepare two large baking sheets with parchment paper.
- On one baking sheet, evenly spread the pecans and on the other, spread the coconut. Toast both in the oven for 5 to 8 minutes, keeping an eye on the coconut to prevent overbrowning.
- After toasting, let them cool completely.
- Once cooled, roughly chop 1 ½ cups of pecans for the batter. Finely chop the remaining 1 ½ cups for the frosting.
Notes
Make sure all ingredients are at room temperature to ensure even mixing.
Toast the nuts and coconut for best flavor. Be attentive to avoid burning the coconut.
If frosting becomes too thick, add a little heavy cream to reach the desired consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 130mg