Cream Italian Cake Recipe

Ingredients

Cake Layers:

5 big eggs

2 cups (260g) flour (measured right)

1 tablespoon baking soda

1/4 tablespoon salt

1/2 cup (112g) butter (without salt), at room temp

1/2 cup (95g) shortening

2 cups (414g) white sugar

1 tablespoon extract of vanilla

1/4 tablespoon almond extract (optional)

1 cup (240ml) buttermilk

1 1/4 cups (91g) shredded coconut (sweetened)

1 cup (106g) pecans (chopped and toasted)

Whipped Cream Cheese Frosting:

20 oz (565g) cream cheese (room temp)

2 cups (480ml) cream for whipping (cold)

1 1/2 cups (173g) sugar (powdered)

1 tablespoon vanilla extract

Additional:

2 cups (148g) shredded coconut (sweetened and toasted)

Crumbled pecans

Instructions

To make the cake:

Start by separating the egg whites and yolks and allow them to come to room temperature.

Preheat your oven to 350°F (176°C). Prepare three 8 inch cake pans by lining them with parchment paper.

In a bowl combine the flour, baking soda and salt.

In a mixer beat together the butter, shortening, sugar and extracts until they become light and fluffy.
Gradually add the egg yolks one at a time mixing until just blended.

Add the mixture and buttermilk to the mixer alternatively starting and ending with the dry mixture.
In a bowl whip the egg whites until they form stiff peaks.

Gently fold one third of the whipped egg whites along, with coconut and toasted pecans into the batter before folding in the remaining egg whites.

Divide the batter equally among the pans. Bake for approximately 25 to 30 minutes. Allow them to cool completely on wire racks.

For the frosting:

Beat cream cheese in a mixer until it becomes smooth.

In another bowl whip together cream, powdered sugar and vanilla extract until stiff peaks form.

Gradually fold in whipped cream into cream cheese in thirds.

To assemble the cake:

Trim any raised portions from your cakes to create layers.

Build your cake by spreading 1 cup of frosting between each layer.

Place the cake in the freezer for around 15 to 20 minutes.

Apply frosting to the exterior of the cake and firmly press toasted coconut onto the sides.

Use a piping bag to add the remaining frosting along the edge and sprinkle with any leftover crumbs.

Allow the cake to refrigerate until you’re ready to serve but for results let it sit out at room temperature for an hour or two before enjoying.

Consume within a span of 3 to 4 days.

Notes

If you want to make this Cream Italian Cake gluten free there are adjustments you can make:

Opt for a gluten free all purpose flour mix. Look for a brand that offers a 1:1 substitution ratio, such, as Bobs Red Mill or King Arthur Flour. They have options for gluten free flour.

Make sure that all your other ingredients are gluten free. Check the labels on your baking soda, vanilla extract and cream cheese to ensure they are certified gluten free. While these ingredients are typically free of gluten it’s always wise to check.

Enjoy your Cream Italian Cake without worrying about gluten!

Frequently Asked Questions:

Can I use unsweetened shredded coconut for the cake?

Yes, you can use unsweetened shredded coconut if you prefer a less sweet version of the cake.

Keep in mind that the sweetness of the cake might be slightly affected.

Is almond extract necessary in the cake?

The almond extract is optional and can be omitted if you prefer a cake without almond flavor.

The cake will still have a delicious flavor with just the vanilla extract.

Can I use a different type of nut instead of pecans?

Yes, you can substitute pecans with other nuts like walnuts or almonds if you prefer.

Choose a nut that you enjoy and that complements the overall flavor of the cake.

How do I prevent the cream cheese frosting from becoming too runny?

To prevent the cream cheese frosting from becoming too runny, make sure the cream cheese is at room temperature and well softened before whipping.

Gradually fold in the whipped cream in thirds, and avoid overmixing.

Can I make this cake ahead of time?

Yes, you can make the cake layers ahead of time and store them in an airtight container or wrapped in plastic wrap.

You can also prepare the frosting in advance and refrigerate it.

Assemble the cake and apply the frosting shortly before serving for the best texture and appearance.

Can I use unsalted butter instead of butter without salt?

Yes, you can use unsalted butter instead of butter without salt.

Just remember to adjust the amount of salt accordingly in the recipe.

Can I substitute the buttermilk with regular milk?

While buttermilk adds a tangy flavor and moisture to the cake, you can substitute it with a mixture of regular milk and a tablespoon of lemon juice or vinegar.

Let it sit for a few minutes before using.

Can I use pre-toasted coconut for the topping?

Yes, you can use pre-toasted coconut for the topping, but toasting it yourself can provide a fresher and more intense flavor.

Make sure to cool it before using.

Can I freeze the cake for longer storage?

Yes, you can freeze the cake for longer storage.

Wrap the cake layers well in plastic wrap and then aluminum foil before freezing.

Thaw in the refrigerator before assembling and serving.