ITALIAN CREAM CAKE
baking soda
2.25 cup flour
0.75cup salted butter softened
0.5 tsp baking powder
1.25 cup whole buttermilk
0.5 cup light brown sugar
1 1/2 cup granulated sugar
0.5 tsp pure almond extract
2.25 tsp pure vanilla extract
6 eggs
1 1/2 cup pecan pieces toasted divided
15 oz package sweetened flaked coconut divided
Frosting:
1 cup butter softened
2 oz cream cheese softened
2 tsp pure vanilla extract
0.5 cup reserved toasted pecans
2 lb powdered sugar
reserved coconut toasted
0.5 tsp pure almond extract
Instructions
In 360°F. Butter and flour 3 [9] inch round cake pans or spray with
baking spray. Set aside.
Sift the flour, baking soda and baking powder together.
In the bowl of a stand mixer, cream together the softened butter,
granulated sugar, brown sugar, pure vanilla and almond extracts. Beat
until creamy and light beige in color, around 5 minutes
dd the eggs 1 at a time beating well after each addition.
Add the sifted dry ingredients alternately with the buttermilk. After all
has been added, increase the mixer speed and beat until fully
combined.
Mix in 0.5 of the coconut and 1 cup of toasted pecans by hand.
Divide the batter evenly between the cake pans. Bake for 30 minutes
until a toothpick inserted into the center comes back clean. Cool
completely on a cooling rack.
For the frosting: Cream together the cream cheese and butter until
light, fluffy and pale yellow in color. Add the vanilla and almond
extracts. Gradually add the powdered sugar, beating until creamy and
smooth.
Line the edge of the cake plate with wax paper strips.
Frost the cake between the layers sprinkling each with reserved
toasted pecan pieces. Add the final layer and frost the top and sides.
Press toasted coconut on sides. Decorate the top as desired with the
remaining chopped pecans.
Store chilled until serving.
Read more..