This Italian three layers cream cake is a real eye-catcher. This has everything that you need packed into one super simple but very delicious and beautiful cake that is sure to make you proud at your next gathering, or for enjoy with a cup of Sunday morning coffee. Nutty with coconut and cream cheese, what more could you ask for.
INGREDIENTS:
- Batter:
- 2 Cups AP Flour + for dusting
- 1 teaspoon Baking SODA
- 1/4 teaspoon Nutmeg
- 1/2 Cup Unsalted Butter, Softened + for dusting
- 1/2 Cup Vegetable Shortening
- 2 Cups Sugar, Granulated White
- 1 Cup Buttermilk
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Almond Extract
- 5 ea Large Eggs, Separated
- 7 oz Coconut Flakes
- 1 Cups Pecan Pieces, Toasted
INSTRUCTIONS:
1 ) Butter, then flour each pan so that all surfaces are coated well, set aside. Sift AP Flour, Baking Soda, and Nutmeg together and also set aside.
2 ) Cream together the Softened Butter, Shortening and Sugar until fluffy, about 5 minutes. Add the egg yolks 1 at a time, mixing well between each.
INSTRUCTIONS:
1 ) Butter, then flour each pan so that all surfaces are coated well, set aside. Sift AP Flour, Baking Soda, and Nutmeg together and also set aside.
2 ) Cream together the Softened Butter, Shortening and Sugar until fluffy, about 5 minutes. Add the egg yolks 1 at a time, mixing well between each.
3 ) Add the Flour Mixture and Buttermilk, alternating between the two, starting and ending with Buttermilk.
4 ) Add Vanilla, and Almond Extracts, as well as the Toasted Coconut and Pecans. Now (WITH CLEAN BEATERS) beat the Egg Whites to stiff peaks. Fold 1/3 of the Whipped Egg Whites into the batter until incorporated.
5 ) Fold the remaining Egg Whites into the batter until fluffy and smooth. Pour the batter (evenly) into the prepared cake pans. Bake at 350° for 20-25 minutes, or until it passes the toothpick test.
And For The Frosting:
- 16 oz Cream Cheese, Softened
- 8 oz Butter, Softened
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Almond Extract
- 2# Powdered Sugar
- 7 oz Coconut Flakes
- 1/2 Cup Pecan Pieces, Toasted
INSTRUCTIONS:
1 ) Place softened Cream Cheese, softened Butter, Vanilla Extract, and Almond Extract into a bowl. Beat with mixer until smooth.
2 ) Slowly add the Powdered Sugar intermittently and incorporate fully before adding more.
3 ) When the cake has cooled fully, stack the layers of the cake, icing between then and placing a small amount of Pecan Pieces if desired.
4 ) Once all layers are stacked, ice the outside and top of the cake with remaining icing. Top with remaining Pecan Pieces and Cover the sides with remaining Coconut.