Italian Cream Cake
Italian Cream Cake is not actually from Italy, but is believed to have originated in the southern United States.
This is non vegetarian recipe. Dish can be prepared in 180 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Italian Cream Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
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In a medium bowl, combine the flour, baking soda, and salt. Set aside.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Beat in the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Fold in the shredded coconut and chopped pecans.
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Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pans for 10 minutes. Then transfer to wire racks to cool completely.
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In a mixing bowl, beat together the cream cheese, powdered sugar, heavy cream, lemon zest, and orange zest until smooth and creamy.
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Place one cake layer on a serving plate and spread with a layer of the cream cheese frosting. Repeat with the remaining cake layers and frosting.
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Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 50g17%
- Sugars 40g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
