Italian Creme Cake
Indulge in the decadent layers of an Italian Creme Cake, a classic Southern dessert that exudes elegance and charm. This rich, moist cake is infused with the tropical sweetness of shredded coconut and the nutty crunch of chopped pecans, creating a delightful texture in every bite. Fluffy egg whites are gently folded into the batter for a heavenly, light crumb, while tangy buttermilk adds a subtle depth of flavor. Topped with a luscious cream cheese frosting, this beauty is crowned with a sprinkling of coconut and pecans for a picture-perfect finish. Perfect for special occasions or as an indulgent treat, this impressive three-layer masterpiece is surprisingly easy to make and sure to become a family favorite. Keywords: Italian Creme Cake, Southern dessert, coconut pecan cake, cream cheese frosting.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsalted butter, softened
- 5 large Egg yolks
- 1 cup Buttermilk
- 1 teaspoon Baking soda
- 2 teaspoons Vanilla extract
- 1 cup Sweetened shredded coconut
- 1 cup Chopped pecans
- 5 large Egg whites
- 16 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened (for frosting)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Sweetened shredded coconut (for topping)
- 0.25 cup Chopped pecans (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour and baking soda.
Add the dry ingredients to the creamed mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the shredded coconut and chopped pecans.
In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate them.
Divide the batter evenly among the three prepared cake pans. Smooth out the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, make the frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
Once the cakes are completely cool, assemble the cake: Place the first layer on a serving plate and spread an even layer of frosting on top. Repeat with the second and third layers.
Frost the top and sides of the cake with the remaining frosting.
Sprinkle the top of the cake with the additional sweetened shredded coconut and chopped pecans for decoration.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 27.3 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 79.5 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 210 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
