How To make Italian Coconut Cream Cake
-MARY WILSON BWVB02B 2 c Sugar
1/2 lb Butter; divided
5 Egg yolks
1/2 c Shortening
2 c All-purpose flour
1 ts Baking soda
1 c Buttermilk
1/2 c Pecans; chopped
2 ts Vanilla; divided
5 Eggs whites; stiffly beaten
8 oz Cream cheese
1 lb Powdered sugar
Cream together sugar, 1/4 lb. butter, egg yolks and shortening. Add flour, baking soda, buttermilk, pecans, coconut, and 1 tsp. vanilla. Stir to blend well. Fold into beaten egg whites. Pour into 3 cake pans that have been coated with shortening and dusted with flour. Bake at 350 degrees for 25 to 35 minutes.
For icing: Cream together 1/4 lb. butter, cream cheese, powdered sugar and 1 tsp. vanilla. Ice only top and center of cakes (leaving sides plain). Sprinkle top with toasted coconut if desired. -----
How To make Italian Coconut Cream Cake's Videos
Italian Cream Cake! How To
Hi, Bakers! I'm Crystal, the Cake Lady and this episode is all about ITALIAN CREAM CAKE, which is a made-from-scratch Vanilla Cake with Coconut and Pecans and frosted with Cream Cheese Icing. As far as I can tell, the main difference between Italian Cream Cake and Italian Wedding Cake is the addition of crushed pineapple in the Wedding Cake. If you like Coconut and Pecans, you're going to enjoy this cake! Thanks for watching my video! Please, Like, Subscribe and Share and hit the little bell, too! Happy Baking! :-*
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Italian Wedding Cake - The BEST Coconut Cake Recipe!! With Coconut Whipped Cream!
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The BEST coconut cake ever! Delicate coconut cake layers with coconut milk, coconut whipped cream and toasted coconut! This cake is amazing!
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Print the recipe here:
Ingredients
For the Cake:
The Dry Ingredients:
2 cups (285g) all-purpose flour
1 teaspoon (3g) baking powder
1 teaspoon (5g) baking soda
1/2 teaspoon salt
1 cup (120g) sweet shredded coconut
1 cup (115g) toasted chopped pecans
The Wet Ingredients:
6 oz (170g) butter, softened
1/4 cup olive oil
2 cups (450g) granulated sugar
4 eggs at room temp.
1/2 cup plain yogurt
1/2 cup milk
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
For the Frosting:
1 pound (450g) cream cheese
8 oz (230g) softened butter
2 lb (8 cups) confectioner's sugar
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
Garnish:
1/2 cup chopped toasted pecans
1/2 cup toasted shredded coconut
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the Cakes:
Grease 3 (8-inch) round cake pans and line with parchment paper.
Combine the dry ingredients in a bowl except for the coconut and pecans and whisk them together. Set aside.
Place the butter, oil, sugar, vanilla, and almond extracts in the bowl of a tabletop mixer that has been fitted with the whisk attachment. Whisk beginning on low speed and then to high until fluffy.
Add the eggs one at a time until incorporated.
Combine the yogurt and the milk in a bowl and whisk together until smooth then add it to the mixer.
Add the dry ingredients in a few batches. Reserve a cup of the dry ingredients and toss the coconut and pecans in it. Add to the mixer and beat until incorporated. Scrape down the sides and bottom of the mixing bowl with a spatula and fold the mixture to incorporate.
Divide the batter equally between the 3 prepared pans.
Bake on the center rack for 27-30 minutes or until a toothpick inserted into the center of the cake comes out clean or with moist crumbs attached.
Cool the cakes completely. Remove the parchment and set aside.
Make the Frosting:
Combine all of the frosting ingredients on the bowl of a tabletop mixer fitted with the whisk attachment. Beat until fluffy.
Transfer some of the frosting into a piping bag fitted with a large open star tip.
Assemble the Cake:
Place one cake layer on a cake pedestal or serving platter. Spread a layer of frosting on top and smooth it with an offset spatula. Place the next cake layer on top, spread some more frosting on top and then top with the final layer of cake.
Spread a thin layer of frosting all over the top and sides of the cake. Thsi is known as the crumb coat. Chill the cake in the refrigerator or freezer until the frosting sets. This step will keep the outer frosting free from crumbs.
Frost the cake sith the remaining cream cheese icing and pipe some rosettes on top to decorate the top of the cake. See video.
Combine the toasted coconut and pecans together and press them onto the sides of the cake.
Chill the cake for at least an hour and then serve.
Kali Orexi!
Notes
Freezer Instructions:
The cake layers can be baked, cooled, wrapped in 2 layers of plastic wrap and will keep fresh in the freezer for 1 month.
The entire cake can be assembled and frosted. Chill in the freezer until the icing has set and then wrap in plastic. It will keep fresh for 2 weeks. Decorate it with rosettes and add some more frosting to the sides to garnish with the coconut and pecan mixture before serving.
Leftover cake slices can also be frozen. Place the slices on a baking tray lined with parchment. Chill in the freezer until frozen solid. Transfer the slices to freezer-safe bags or containers and freeze up to 3 weeks. Thaw and serve!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Italian Cream Cake | ????Coconut Pecan Cream Cheese Icing | Highly Requested Video | #EasyPeasy&Good
Today we're not doing a #PoundCake but this highly requested Italian Cream Cake! It's amazingly delicious!????
#ItalianCream #EasyPeasy&Good #PoundCakeQueen???? #ImAGlazeGirl????
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*****Here is the link to the mixer I'm using:
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???????????? MY CONTACT INFORMATION IS LISTED BELOW. ????????????
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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***Baked in oven preheated to 325 degrees for 35 mins. (Baking time will depend on your oven)
INGREDIENTS I USED:
3 C All Purpose Flour
1 1/2 C White Granulated Sugar
1/2 C Light Brown Sugar
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Salt
1 1/3 C Buttermilk
1/2 C Vegetable Oil
1/2 C Softened Butter
3 Large Eggs
2 Egg Whites
2 Tsp Vanilla Extract
1/2 Tsp Almond Extract
1/2 Tsp Coconut Extract
1 1/2 Chopped Pecans (Toasted)
1 1/2 Shredded Coconut (Toasted)
Cream Cheese Icing
2 8 Oz Blocks of Cream Cheese
1 C Unsalted Butter
2 lbs Powdered Sugar
Vanilla/Coconut/Almond Extracts
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How to Make Coconut Cream Cake ???????? #coconutcake #cakerecipes
❤️GET THE COOKBOOK: In this video, I'll guide you through the steps to making the BEST coconut cream cake I've ever tasted!
It starts with homemade melt-in-your-mouth vanilla coconut cake sandwiched between mounds of fluffy coconut cream cheese frosting. And, of course, it's finished off with lots of tender grated coconut for the ultimate coconut cream cake experience!
Yep, it's incredible and super easy to make!
Get the recipe below!
???? GET THE COOKBOOK:
???? HERE'S THE PRINTABLE RECIPE:
➡️COOL PRODUCTS IN VIDEO:
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OLD SCHOOL ITALIAN CREAM CAKE ???? (FRIDAY NIGHT CAKE OF THE WEEK SEGMENT)
Every Friday night after i get home from work
i make a cake,it sits on my counter for my neighbors,friends and relatives to enjoy if they stop by and visit
This weeks cake is a Texas invention and southern staple
ITALIAN CREAM CAKE:
Ingredients
CAKE
1/2 cup butter-flavored shortening
1/2 cup butter softened
2 cups white sugar
5 eggs separated (room temperature)
3 teaspoons real vanilla extract
2 cups cake flour
1 1/2 teaspoons baking soda
1 cup real buttermilk (room temperature)
1/2 cup finely shredded sweetened coconut flakes
FROSTING
16 oz cream cheese room tempt.
1/2 cup butter softened
4 cups confectioners sugar
2 teaspoons vanilla
1/2 cups finely shredded sweetened coconut
1/2 cups pecans pieces
Instructions
Preheat oven to 325.
Grease and flour three 9-inch round cake pans. Set aside.
In a large bowl cream together shortening, butter and sugar.
Add egg yolks one at a time, beating well after each addition.
In a separate bowl combine flour and baking soda.
Alternate adding the buttermilk and flour into the sugar mixture. Starting and ending with the buttermilk. Be sure to mix well after each addition.
Stir in vanilla.
In a separate bowl, beat egg whites until stiff peaks form.
Fold egg whites into batter.
Stir in coconuts
Pour batter into prepared pans and bake for 25-27 minutes.
Remove from oven and let cakes sit in pans for 5 minutes before removing from pans and placing on a cooling rack to finish cooling.
Make the frosting by creaming together cream cheese, butter, vanilla and confectioners sugar.
Stir in coconut and pecans.
Frost cake even between each layers
Add toasted pecans and toasted coconuts to the garnish the cake if desired.Store in the fridge. Remove and let come to room temperature before serving
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