Italian Cream Cake

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, separated
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional)
• 1 cup shredded coconut
• 1 cup chopped pecans (or walnuts)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (optional, for desired consistency)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans or line them with parchment paper.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Mix the Wet Ingredients: In a large bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy. Add the egg yolks (save the whites) one at a time, mixing well after each addition. Stir in the buttermilk, vanilla extract, and coconut extract, followed by the shredded coconut and chopped pecans.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
5. Whisk the Egg Whites: In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Gently fold the egg whites into the batter, being careful not to deflate them.
6. Bake the Cake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Make the Frosting: While the cake cools, make the cream cheese frosting. Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Stir in the vanilla extract and milk, a tablespoon at a time, until you reach your desired frosting consistency.
8. Assemble the Cake: Once the cake layers are completely cooled, spread a layer of frosting on top of the first cake layer. Top with the second layer and repeat the frosting. Frost the top and sides of the cake with the remaining frosting.
9. Chill and Serve: Chill the cake for at least 30 minutes before serving to allow the frosting to set. Garnish with additional coconut or pecans if desired.

Tips:

• Be sure to fully cool the cake layers before frosting, or the frosting may melt.
• For a fluffier frosting, you can beat in a bit of heavy cream instead of milk.
• If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice into 1 cup of milk. Let it sit for 5 minutes before using.
• Make sure to fold the egg whites gently into the batter to keep the cake light and airy.

Nutrition (Per Serving – Approximate):

• Calories: 350 kcal
• Carbs: 50 g
• Protein: 4 g
• Fat: 16 g
• Fiber: 2 g
• Sugar: 34 g