Indulge in the heavenly delight of Italian Cream Cake, a dessert that epitomizes the perfect blend of texture and taste. Light, yet richly laden with pecans and shredded coconut, each bite of this cake is a delightful surprise. Topped with a lusciously creamy whipped cream cheese frosting, it’s not just a cake; it’s an experience!
The Italian Cream Cake stands as a testament to the art of baking. While its name might suggest a European origin, this cake is deeply rooted in Southern American baking traditions, a classic whose origin story remains charmingly elusive. Despite its name, it embodies the warmth and hospitality of the South, making it a beloved choice across generations and geographies.
What truly sets this cake apart is the harmonious symphony of its ingredients. The crunchy pecans and the tender coconut flakes infused in the fluffy cake create a textural paradise, while the rich cream cheese frosting adds a smooth and tangy contrast that elevates each bite. This cake is a showstopper, a perfect centerpiece for birthdays, holidays, and special gatherings, bringing smiles and satisfying cravings.
Preparing this cake does require time and patience, with each layer crafted with care and precision. From the airy sponge to the rich frosting, the process is a journey in itself. But rest assured, the effort pays off magnificently. The joy and admiration it brings when presented at the table are unparalleled. So, whether you’re a seasoned baker or trying your hand at something special, the Italian Cream Cake is a rewarding venture that promises to enchant your taste buds and leave your guests in awe.
Enhancing your Italian Cream Cake with a few creative tips and variations can transform this already delightful dessert into a personalized masterpiece. Here are some suggestions:
- Experiment with Nuts: While pecans are traditional, feel free to experiment with other nuts like walnuts or almonds for a different flavor and texture.
- Flavor Infusions: Consider adding a hint of orange zest or lemon zest to the cake batter for a citrusy twist. This can add a refreshing note to the rich flavors of the cake.
- Fruit Additions: Fold in some finely chopped dried fruits such as dates, figs, or apricots into the batter for an extra layer of sweetness and texture.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk and let it sit for 5 minutes before using.
- Gluten-Free Option: For a gluten-free version, use a gluten-free all-purpose flour blend in place of regular flour. Make sure to check that your other ingredients are also gluten-free.
- Dairy-Free Adaptation: Replace the butter with a dairy-free alternative and use a dairy-free cream cheese for the frosting to cater to lactose-intolerant guests.
- Coconut Variations: Experiment with toasting the coconut for a deeper flavor, or use a mix of sweetened and unsweetened coconut for varying textures and sweetness levels.
- Chocolate Version: For chocolate lovers, add a couple of tablespoons of cocoa powder to the cake batter to create a chocolate Italian Cream Cake.
- Storage Tips: Store any leftovers in the refrigerator due to the cream cheese frosting. It’s best consumed within a few days for optimal freshness.
Ingredients
2 tsp. pure vanilla extract
1 ½ cup granulated sugar
½ tsp. pure almond extract
½ cup light brown sugar
1 cup whole buttermilk
1 ½ cup pecan pieces toasted divided
14 oz. package sweetened flaked coconut divided
2 cup all-purpose flour
½ tsp. baking powder
5 large eggs
1 cup salted butter softened
1 tsp. baking soda
Frosting:
1 cup unsalted butter softened
2 blocks cream cheese softened
2 lb. powdered sugar
½ cup reserved toasted pecans
½ tsp. pure almond extract
Reserved coconut toasted
2 tsp. pure vanilla extract
Instructions
Step 1:Preheat the oven to 350 degree Fahrenheit, then spray the bake pans with baking spray, set aside. Sift the flour, baking soda and baking powder together in a bowl.
Step 2:Cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts in a stand mixer bowl and beat for about 3-4 minutes or until it is creamy and light in color. Then add in the eggs, one at a time while beating.
Step 3:Combine the sifted dry ingredients with the buttermilk and then increase the mixer speed and beat until it is well combined. Mix in ½ of the coconut and 1 cup of toasted pecans by hand, and divide the batter between the cake pans equally.
Step 4:Allow to bake for about 25-30 minutes or until a toothpick inserted into the center comes back clean. Set aside to cool completely on the cooling rack.
Step 5:To make the frosting, combine the cream cheese and butter together until light and pale yellow in color. Then add in the vanilla and almond extracts, also add the powdered sugar gradually, beat until it is creamy and smooth.
Step 6:Use a wax paper strips to line the edge of the cake plate and frost the cake between the layers drizzling through each with reserved toasted pecan pieces, add the final layer and frost the sides and tops.
Step 7:Press in the toasted coconut on sides, and decorate the top with the remaining chopped pecans. Chill before serving to enjoy!
Tips and variations:
•The simplest way to toast the pecans is to lay a single layer on a baking sheet and toast in a 350 degree Fahrenheit for about 6-8 minutes. Cool completely before adding to the batter.