Italian Cream Cake
This classic southern Italian cream cake is one of a kind and so decadent! Truly an occasional treat, this version features three layers, toasted coconut and pecans wrapped up with a homemade cream cheese frosting.
Even if you're new to baking, this Italian cream cake isn't too hard to do and I'll show you all of the easy steps.
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Melt in Your Mouth Italian Cream Cake
Italian Cream Cake is a southern-style cake is bursting with pecan, coconut, and almond flavors. It's frosted with a cream cheese frosting and beautifully decorated to make one impressive and ridiculously tasty dessert!
Recipe:
Ingredients
For Cake
2 ⅔ cups all-purpose flour (333g)
2 cups granulated sugar (400g)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon table salt
12 Tablespoons unsalted butter, softened and cut into 12 pieces (170g)
1 ½ cups buttermilk, room temperature preferred (354ml)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup sweetened shredded coconut
1 cup coarsely chopped pecans
Frosting (yes, it’s a lot, see note)
1 cup unsalted butter, softened (226g)
16 oz cream cheese, softened (453g)
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
¼ teaspoon table salt
8 cups powdered sugar (1000g)
For decorating, optional
½ cup pecan halves, finely chopped (60g)
½ cup toasted coconut, finely chopped (40g)
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Instructions
See recipe link for full instructions.
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Italian Cream Cake | Italian Cream Cake Recipe
Italian cream cake is much like a carrot cake but, it contains a heavenly combination of finely chopped pecans, coconut, and cream cheese frosting.
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Coconut Cake Recipe:
How To Make Italian Cream Cake Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
5 large eggs, separated
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 tsp vanilla extract
1 cup chopped pecans
1 cup flaked sweetened coconut
NOTE: I use unsweetened coconut because we don't like anything very sweet
Italian Cream Cake Cream Cheese Frosting Ingredients:
1 cup (2 sticks) butter
16 ounce full fat cream cheese
6 cups powdered sugar
1/2 cups pecans, toasted
1 teaspoon vanilla extract
THIS IS HOW WE DO IT:
*Preheat the oven to 350 degrees.
*Grease and flour three 8x2 inch pans.
*Beat butter at medium speed until softened and smooth.
*Gradually add sugar, beating on medium speed 4 to 5 minutes.
*Add egg yolks, one at a time, beating after each addition until the yellow of the yolk has disappeared.
*Add Vanilla extract.
*In a separate bowl, add flour, baking soda, and salt, stir to blend.
*Add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour mixture
*Mix at low to medium speed after each addition until blended.
* Add pecans and coconut; using a spoon, stir well.
*Fold in stiffly beaten egg whites. (Beat egg whites at high speed until stiff peaks form)
*Bake at 350 degrees for 20 to 25 minutes or until inserted toothpick comes out clean. Cool in pans for 10 minutes, then remove and cool on wire racks.
*Frost as desired
ENJOY!
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Easy Italian Cream Cake Recipe - Southern Baking Like Mama - Step by Step - How to Bake Tutorial
Easy Italian Cream Cake Recipe - Southern Baking Like Mama - Cake Mix Recipes
Italian Cream Cake (Vol. 1 Cookbook) Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Italian Cream Cakes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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Italian Cream Cake (Vol. 1 Cookbook Recipe)
1 1/2 CUPS CHOPPED PECANS
12 OZ. FLAKED COCONUT (RESERVE 1/2 CUP UNBAKED FOR CAKE BATTER)
4 OZ. CREAM CHEESE ROOM TEMP.
1/2 STICK SALTED BUTTER ROOM TEMP.
3 EGGS
1 BOX WHITE CAKE MIX
1 CUP BUTTERMILK
1/2 CUP WARM WATER
Preheat oven to 350 degrees. Toast pecans with coconut
(minus reserved coconut) until golden brown. Watch
closely and mix during bake time. Set aside to use in cake
batter and icing. Using an electric mixer and mixing bowl,
mix cream cheesewith butter until creamy. Add eggs, cake
mix, buttermilk and water. Beat on med/low for 1 1/2
minutes. Add 1/2 cup of toasted coconut w/pecans and
1/2 cup of unbaked coconut to cake batter. Mix well.Divide
batter into 3 well-greased and floured round cake pans.
Bake untilmiddle rises and cake begins to release from
sides of cake pan. Do not open the oven to check for at least
25 minutes. The remaining toasted coconut/pecans will be used in
icing and to decorate outside of cake. Make Italian cream
cake icing on page 64. Ice cooled layers and top with
remaining flaked coconut. This cake must be refrigerated.
Watch the cake tutorial on YouTube for decorating tips.
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Italian Cream Cake
This Italian cream cake is made up of 3 layers of wonderfully moist cake loaded with toasted pecans and coconut. The layers are filled and frosted with a light whipped cream frosting and topped off with pecan bits and more coconut. So good! Recipe:
Italian Cream Cake Recipe (with Cake Mix) ????????????????????
My Italian cream cake recipe from cake mix is easy and delicious. This classic Southern Christmas cake is a yellow cake with toasted coconut and pecans, the roasting process bringing out an incredible amount of flavor. The cream cheese frosting has pecans and coconut as well, so all parts of this cake are absolutely full of flavor. If you want to learn how to make Italian cream cake from cake mix, this video is for you!
My Italian cream cake recipe is very easy because it starts with a box of cake mix. Buttermilk is the main liquid, the sourness creating an acidic environment that helps make the cake light and fluffy. Although I usually add a neutral-flavored oil to my layer cakes, I added melted butter to this cake because most traditional recipes from scratch call for butter and / or shortening.
However, most of the flavor in this cake comes from the coconut and pecans. Most classic recipes call for roasted nuts and pecans, so even though you could add these mix-ins straight from the bag and still make a good cake, I highly recommend that you toast the coconut and nuts in the oven since doing so really brings out the flavor. Along with a teaspoon of coconut extract and a small box of vanilla pudding mix, this cake is full of flavor.
Even though a lot of frostings would likely be good on this cake, I followed tradition and used cream cheese icing with toasted pecans and coconut mixed into the frosting. When I started assembling the cake, I realized that the dry coconut and nuts had absorbed a lot of the liquid in the frosting, making the frosting thicker, drier, and harder to spread than normal. A teaspoon or two of milk or cream would have made it easier to spread, but I still managed to frost the cake just fine. Also, when I finally tried the cake and tasted the frosting, I did not think that the cream cheese icing was overly dry. It may have been a bit drier than normal, but not unpleasantly so. The thing happened with the batter: although the coconut and pecans absorbed some of the moisture and made the batter appear a bit dry, the finished product did not seem dry at all. As you can see, making Italian cream cake from a box mix is really easy.
After chilling the cake in the refrigerator for a few hours, I then sprinkled the top with some more coconut and pecans before serving myself the first slice. This was the first time I had ever made an Italian cream cake recipe, as well as the first time I had ever tried the cake, and I was honestly very surprised by how delicious it was. I knew it was going to be good, but I didn't know it was going to be that good. I am sure that ingredients such as butter and coconut extract contributed to the overall flavor, but I felt like the coconut and pecans gave the cake most of its flavor. Describing the flavor of Italian cream cake is very difficult, but I think calling it a coconut pecan cake is the best, easiest way to describe it. The cream cheese frosting was the perfect touch, the tanginess helping to balance out the sweetness of the flaked coconut both in the cake and in the icing itself. The texture was very nice, too: the cake layers were light and fluffy, and the frosting was rich and creamy. Although both the cake and icing seemed a bit dry while making them, when I finally tasted them, both tasted fine.
Honestly, this Italian cream cake recipe from cake mix is the best Christmas cake. Even though roasting the coconut and pecans in the oven takes a few minutes, this cake is surprisingly easy given how delicious it is. In a way, I am a bit surprised that this cake is not more popular. If you are looking to try a unique yet traditional dessert this Christmas, learn how to make Italian cream cake!
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