Indulge in the decadent delight of Italian Cream Cake – a perfect blend of velvety texture and rich flavors. With layers of moist sponge cake infused with coconut and nuts, topped with creamy cream cheese frosting, this heavenly treat transcends mere dessert. Perfect for any occasion or celebration, experience the fusion of culinary traditions in every blissful bite.
•Ingredients:
For the Cake:
5 large eggs, separated
2 cups of all-purpose flour
1 teaspoon of baking soda
1 cup of buttermilk
1 teaspoon of vanilla extract
1 cup of softened unsalted butter
2 cups of granulated sugar
1 cup of sweetened flaked coconut
1 cup of chopped pecans or walnuts, toasted
For the Cream Cheese Frosting:
8 ounces of softened cream cheese
1/2 cup of softened unsalted butter
1 teaspoon of vanilla extract
4 cups of powdered sugar
•Instructions:
Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the egg yolks one at a time, mixing well after each addition.
In another bowl, sift together the all-purpose flour and baking soda. Alternately add the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined.
Stir in the vanilla extract, sweetened flaked coconut, and toasted nuts.
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter until no streaks remain.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.