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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My Contact Info:
My Address:
P.O. Box 11261
Winston-Salem, NC 27116
EMAIL ADDRESS: beautifultoocreations@gmail.com
FACEBOOK PAGE
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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MY MAILING ADDRESS IS:
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
PMB # 142
KATY,TEXAS 77494
EMAIL ME : CHEFJEFF@OLDSCHOOLSOULFOOD.COM
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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.
#collardvalleycooks #southernrecipes #italiancreamcake
Purchase Collard Valley Cooks Cookbooks:
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.
We have over 700 Printable recipes on our website. Use our search bar on the home page of our website or find them here under food categories:
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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MUSIC Credit: Tony Adams Tony's email contact: tathedj1@gmail.com
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Italian Cream Cake
Thanks for Watching and Remember to Like, Share, Comment, and SUBSCRIBE PLEASE!
Email me at: carriescozykitchen@gmail.com
Carrie Redding
% Carrie's Cozy Kitchen
P.O. Box 28884
Jacksonville, FL 32226
ITALIAN CREAM CAKE!
A easy recipe to achieve an iconic Italian Cream Cake. A beautiful moist sponge, saturated with crisp sweet coconut and southern pecans. All complimented with a smooth cream cheese frosting.
INGREDIENTS:
Cake:
o 1 ½ cup unsalted butter
o 2 cups all-purpose flour
o 1 cup buttermilk
o 5 eggs (separated)
o ¼ cup canola oil
o 1 teaspoon baking soda
o ½ teaspoon baking powder
o 1 ½ teaspoon vanilla extract
o ½ teaspoon almond extract
o 1 ¼ cup shredded coconut
o 2 cups sugar
Cream Cheese frosting:
o 16oz cream cheese
o 1 cup butter
o 2 pounds confectioner’s sugar
o 2-3 tablespoons heavy cream
o 2 teaspoons vanilla
o 1 cup coconut (for sides)
o ½ cup pecans (for cake topping)
INSTRUCTIONS:
1. Cream butter and sugar together in a mixing bowl. Add egg yolks and mix until smooth. Pour in canola oil and combine.
2. In a separate bowl combine flour, baking soda and baking powder. Began adding flour to mixing bowl, a third at a time. Rotate the addition of buttermilk in-between flour. Mix until the batter is smooth and creamy. Add almond and vanilla extract and combine. Fold in coconut, then pecans.
3. In a clean mixing bowl, whip egg whites until stiff. Fold in whipped egg whites, until batter is light and fluffy.
4. Set oven to 350 degrees. Pour equal parts cake batter into three prepared 9 inch cake pans. Bake for 30-35 minutes, or until an inserted toothpick comes out clean.
5. To make frosting, whip cream cheese. Add butter to whipped cream cheese and mix until smooth. Begin adding confectioner’s sugar a little at a time. Mix until all you have a stiff yet smooth frosting. Add in heavy cream, mix until the frosting is creamy. Finally add vanilla extract and mix until combined. Frost cooled cakes and enjoy!
How to Make The Most Amazing Coconut Cake| The Stay At Home Chef
This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake that will wow everyone in the room!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
More Amazing Cake Recipes:
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✅Ingredients
CAKE:
• 1/2 cup salted butter, softened
• 1/2 cup vegetable oil
• 1½ cups sugar
• 2 teaspoons coconut extract
• 6 large egg whites, room temperature
• 1½ cups coconut milk
• 1/4 cup sour cream
• 3½ cups cake flour
• 4 teaspoons of baking powder
• 1/2 teaspoon salt
FROSTING:
• 16 ounces cream cheese, softened
• 1 cup salted butter, softened
• 1 teaspoon coconut extract
• 3 cups powdered sugar
• 3 cups coconut flakes
✅Instructions
02:05 - How to make coconut cream cheese frosting
1️⃣ Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
2️⃣ 00:16 - In a large mixing bowl, use a hand mixer to cream the butter, oil, and sugar together until smooth. Beat in coconut extract and egg whites 2 minutes until fluffy. Beat in coconut milk and sour cream until just combined.
3️⃣ 01:15 - Mix in cake flour, baking powder, and salt until just combined.
4️⃣ 01:33 - Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
5️⃣ 02:05 - Make the frosting by using a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in coconut extract and mix until combined, about 10 seconds.
6️⃣ 02:29 - Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions.
7️⃣ 02:40 - Frost and layer cake with frosting and use coconut flakes to coat.
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