Italian Cream Cake with Toasted Coconut and Salted Pecans


Although this is called an Italian Cream Cake, it is in fact, a truly southern dessert. Rarely found above the Mason-Dixon Line. A rich vanilla cream filled cake. Frosted and topped with toasted coconut and of course,  famous southern pecans! ~Amy

Although this is called an Italian Cream Cake, it is in fact, a truly southern dessert. Rarely found above the Mason-Dixon Line. A rich vanilla cream filled cake. Frosted and topped with toasted coconut and of course, famous southern pecans!
~Amy

Italian Cream Cake with Toasted Coconut and Salted Pecans

Cake:
1 cup butter, at room temperature
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk

1 cup shredded coconut, toasted
1/3 cup chopped pecans
Sea salt (optional)

In a small bowl, toss together coconut, pecans, sprinkle lightly with salt, set aside.

With an electric mixer, beat butter until smooth, add sugar and mix. Add egg yolks, one at a time until batter is smooth.

Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Beat egg whites until stiff peaks form, and fold into batter. Pour batter into parchment lined 7-inch round cakepans.

Bake at 350Β° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Filling:
1/2 cup heavy whipping cream
1/8 cup powdered sugar
1/2 tsp vanilla

With an electric mixer, beat all ingredients on high until soft peaks form.

Vanilla Buttercream Frosting
1 cup butter, at room temperature
8 cups powdered sugar
1/2 cup milk
2 tsp vanilla

With an electric mixer, beat butter until smooth. Add 1/2 of the powdered sugar and the milk. Repeat. Add vanilla. When well blended add remainder of the sugar and beat until light and fluffy.

To assemble:

Place one layer of cake onto plate, spread a thin layer of buttercream over the top. Place 1/2 of the cream filling on top spreading almost to the edges. Top with additional layer and repeat. Frost top and sides with a thin layer. Refrigerate for 5-10 minutes. Frost with final coat of buttercream, and press coconut pecan mixture into cake side. Pipe additional frosting along the bottom if desired.

Serves 8-10

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