Italian Cream Layer Cake boasts a tender and moist crumb, and is flavored with chopped pecans and coconut. Covered in a cream cheese frosting, it’s sure to please at your next holiday dinner.
Preheat oven to 350F degrees. Gather the ingredients so that you have everything close at hand on the counter or table.
Line three 9-in round cake pans with wax paper. Spray tops and sides with baking spray. If desired, place cake baking strips on the outside of each pan, following product instructions.
Prepare the Ingredients
Using a knife and cutting board or a nut chopper, chop the pecans into small pieces.
Carefully, separate the egg whites from the yolks and place both in their own bowls.
Make the Cake Batter
In a large mixing bowl, cream together the softened butter, vegetable shortening, and granulated sugar until light and fluffy.
Beat in the separated egg yolks along with the vanilla extract and Fiori di Sicilia flavoring.
In a small bowl, combine the all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
Gradually add the flour mixture to the creamed butter, alternating with buttermilk. Beat just until combined.
Fold in the sweetened flaked coconut and chopped pecans.
In another large mixing bowl, whisk the separated egg whites until stiff peaks form. Gently fold into the cake batter.
Pour cake batter into the three prepared baking pans. Bake in preheated oven for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cool completely.
Prepare the Cream Cheese Frosting
In a large mixing bowl, cream together the softened cream cheese and softened butter until fluffy. Gradually add in the powdered sugar and vanilla extract. Mix until well blended, about 2-3 minutes.
If the frosting seems too thick, add 1 tablespoon milk. If too thin, add 1/4 cup more powdered sugar as needed.
Assemble and Frost the Cake
To ice a layer cake, begin with the bottom layer, placing the top side down on the cake plate.
(If desired, you may place strips of waxed paper around the bottom of the cake to prevent any icing smudges.)
Divide the frosting into quarters, and spread 1/4 on the bottom layer. Next, place the second layer top side up and spread 1/4 of the frosting on this layer.
For the third layer, place the cake top side up and place the remaining frosting on the top. Spread frosting along the edges, being careful to fill any gaps on the sides of the cake.
Finish by decorating the top with chopped pecans and coconut, as desired.
Serve slices of cake with tea, coffee, or a glass of icy milk. Cover and store in refrigerator for up to five days. This recipe will serve 12-16 people.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.