Ingredients: |
Ingredients: 1½ cups pecan halves, toasted, divided
2¼ cups sweetened flaked coconut, divided
1 cup whole fat buttermilk, room temperature
1 teaspoon baking soda
2¼ cups cake flour, sifted
6 extra-large eggs, separated and room temperature
2 cups granulated sugar, divided
1 cup salted butter, softened and room temperature
½ teaspoon kosher salt
1½ teaspoons pure vanilla extract
Cream Cheese Frosting, (see recipe)
Softened butter for greasing the pans
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Directions: |
Directions:1). Have all the ingredients at room temperature before beginning. Preheat the oven to 325 degrees. Grease three 9-inch round cake pans with softened butter. Cut out three pieces of parchment paper the size of the bottoms of the cake pans. Line the cake pans with parchment paper. Grease the parchment paper and pans again with softened butter.
2). To toast the pecans, spread 1½ cups pecans on a baking sheet and bake until toasted, about 8 to 10 minutes, shaking the pan halfway through to ensure even toasting. Cool and coarsely chop, reserving ½ cup for the garnish.
3). To toast the coconut for the garnish, place 1¼ cups of the coconut in a large skillet. Cook over low-medium heat, stirring frequently until the flakes are mostly golden brown. Set aside to cool.
4). In a small bowl mix the buttermilk and baking soda and set aside. In a separate bowl, sift the flour and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat 1 cup butter on medium-high speed for 1 to 2 minutes. Add 1¾ cups of sugar, the salt and vanilla and beat on medium-high speed until the mixture is light and fluffy, about 3 minutes. Turn the mixer to medium speed, and add the egg yolks one at a time, beating for 1 minute after each addition. The consistency should look like whipped cream. With the mixer on low speed, add the sifted flour in 3 batches and the buttermilk mixture in 2 batches, alternately, beginning and ending with the flour mixture and scraping down the sides of the bowl between additions. Mix only until just incorporated after each addition. Fold in 1 cup of the toasted pecans and 1 cup of the untoasted coconut. Remove the batter to a large bowl.
5). Wash and dry the mixing bowl and whisk attachment, making sure they are super clean and dry. With the mixer on medium-low speed beat the egg whites until frothy, about 1 to 2 minutes, then increase the speed to medium and beat until soft peaks form, about 1 to 2 minutes. Increase the speed to high and gradually add the remaining ½ cup sugar and beat until stiff, glossy peaks form, about 1 to 2 minutes. Remove the bowl from the mixer and whisk one third of the egg whites into the cake batter to lighten its texture, then gently fold in the rest with a rubber spatula, incorporating well.
6). Divide the batter among the three prepared pans and bake for 30 to 40 minutes, or until a toothpick inserted in the cakes comes out clean. Remove from the oven. Leave the cakes in the pans for 10 minutes and then turn them out onto wire racks. Remove and discard the parchment paper and cool completely. While the cakes are cooling make the Cream Cheese Frosting according to the instructions and place it in the refrigerator until the cake is completely cooled and ready to frost.
7). To assemble the cake, place one cake layer on a serving plate. Spread about ¼ of the frosting on top, then cover with the second cake layer repeating with ¼ of the frosting. Center the third layer on the top of the cake and spread the remaining frosting over the top and sides of cake. To garnish the cake, gently press 1¼ cups cooled toasted coconut onto the sides of the cake and decorate the top with the remaining ½ cup chopped and toasted pecans. Refrigerate the cake 2 hours before serving. |
Personal
Notes: |
Personal
Notes: Italian Cream Cake was created in the south and there's really nothing Italian about it. Some think it originated in Texas, whereas others think it comes from Georgia. It doesn't matter where it comes from, this old-fashioned Italian Cream Cake is a light vanilla-based cake, laced with toasted pecans and coconut only to be slathered in a delicious Cream Cheese Frosting!
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