Italian Cream Cake.

Italian Cream Cake
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  1. 1 stick + 6 tablespoons unsalted butter, soft
  2. 2 tablespoons oil (grape seed, olive or canola oil)
  3. 2 cups Imperial Sugar Extra Fine Granulated Sugar
  4. 5 large egg yolks
  5. 1 teaspoon vanilla extract
  6. 2 1/3 cups of all-purpose flour*
  7. 1 teaspoon baking soda
  8. 1 cup buttermilk, room temperature
  9. 1 cup pecan pieces
  10. 1 1/3 cups (3.5 ounces) sweetened coconut
  11. 5 large egg whites, free of egg yolk traces
  12. Cream Cheese Frosting
  13. Pecans and coconut for decoration, as desired
  14. Cream Cheese Frosting
  16. 16 ounces cream cheese
  17. 2 sticks (1 cup) unsalted butter, very soft
  18. 8 cups Imperial Sugar Confectioners Powdered Sugar
  19. 1 teaspoon vanilla extract
  21. Mix cream cheese and soft butter on low speed until blended. Add one cup powdered sugar and mix on low speed until well blended.
  22. Gradually add remaining powdered sugar and mix on low to medium speed until light and fluffy. Add vanilla and mix well. Frost as desired.
  1. Preheat oven to 350°F.
  2. Butter and flour three 8 or 9-inch pans or use baking spray. Set aside.
  3. Cream butter and oil until light and fluffy. Add sugar and mix further. Add egg yolks one at a time waiting for previous added yolk to be fully incorporated. Scrape bowl often. Whip until mixture is light and fluffy. Add vanilla.
  4. Sift together flour and baking soda. In low speed, add dry ingredients alternately with buttermilk. Once combined add pecan pieces and coconut.
  5. In a separate bowl whip egg whites until stiff. Gently fold egg whites into above batter.
  6. Evenly divide the batter into prepared pans. Place in oven and bake until center of cake bounces back when lightly pressed with a finger or a toothpick comes out clean. About 28 to 35 minutes. Let sit in pan for 15 minutes before removing.
  7. Turn cakes out pans. Let cool. Freeze well wrapped or frost layers now.
  8. Prepare Cream Cheese Frosting. Frost cool cake. Decorate with pecans and coconut if desired.