Italian Cream Cake

Italian Cream Cheese Cake

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Yield: 10

Author: adapted from the book Bake from Scratch by Brian Hoffman

pecan and coconut cake with cream cheese frosting

Ingredients

Cake

• 1 cup (227 grams) unsalted butter, softened
• 1½ cups (300 grams) granulated sugar
• ½ cup (100 grams) brown sugar
• 4 large eggs
• 2 tsps vanilla extract
• 2½ cups (313 grams) all purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (240 grams) buttermilk
• ½ cup (120 grams) whipping cream
• 1¼ cups (126 grams) sweetened flaked coconut
• ¾ cup (85 grams) pecan pieces

Frosting

• 350 grams cream cheese, softened
• 200` grams unsalted butter, softened
• 2 tsp vanilla extract
• ½ tsp salt
• 500 grams icing sugar

Instructions

Cake

1. Preheat oven to 350°F (180°C). Spray 2 - 8 inch round pan with non-stick spray.
2. In a stand mixer fitted with paddle attachment, beat butter and sugars in medium speed. Mix until fluffy. Add eggs one at a time. Add vanilla. Scrape the sides of the bowl.
3. In another bowl, mix together flour, baking soda and salt. Alternately, add flour mixture and buttermilk. Beat until combined.
4. In another bowl, mix whipping cream until soft peaks form.
5. Fold the whipping cream into the batter. Fold in the sweetened flaked coconut and pecans.
6. Divide the batter into 2 pans. Bake for 45-50 minutes or until the center comes out clean. Let cool in the pans for 10 minutes and transfer in a wire rack.
7. Prepare the frosting.

Frosting

1. In a stand mixer fitted with paddle attachment, combine cream cheese and butter.
2. Add vanilla and salt. Beat until combined.
3. Add confectioner's sugar, one cup at a time. Beat until smooth and fluffy.

Assembly

1. Place one layer of cake in a board. Top with the cream cheese frosting. Add the second layer and fill the sides and top with frosting.
2. To decorate add, chopped pecans on the sides. Put whole pecans on top of the cake.