Iced Italian Cream Cake

Name: Iced Italian Cream Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon baking soda; 4 Tbsps (1/2 stick) butter, at room temperature; 237 milliliters buttermilk, well shaken; 454 grams confectioners sugar; 227 grams cream cheese, at room temperature; 5 larges eggs, separated; 473 milliliters all-purpose flour, plus more for dusting; 118 milliliters chopped pecans; 473 milliliters sugar; 237 milliliters sweetened shredded coconut; 118 milliliters (1 stick) unsalted butter, plus more for greasing; 1 teaspoon vanilla extract; 118 milliliters vegetable shortening

Iced Italian Cream Cake might be just the Mediterranean recipe you are searching for. This vegetarian recipe serves 12. One portion of this dish contains approximately 7g of protein, 38g of fat, and a total of 728 calories. From preparation to the plate, this recipe takes around 50 minutes. Head to the store and pick up pecans, sugar, eggs, and a few other things to make it today.

Instructions

Watch how to make this recipe.

For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Sift the flour and baking soda together and set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes.

Ingredients you will need

Shortening

Butter

Cream

Sugar

Equipment you will use

Hand Mixer

Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk.

Ingredients you will need

Buttermilk

Egg Yolk

All Purpose Flour

Equipment you will use

Blender

Add the vanilla, coconut and nuts, and stir well to incorporate.

Ingredients you will need

Coconut

Vanilla

Nuts

In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.

Ingredients you will need

Cooking Spray

Equipment you will use

Oven

For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.

Ingredients you will need

Cream Cheese

Frosting

Vanilla

Butter

Sugar

Equipment you will use

Hand Mixer

When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake.

Ingredients you will need

Frosting

Spread

Sprinkle on the nuts.

Ingredients you will need

Nuts

Equipment

Ingredients

Servings:

1teaspoon

baking soda 4Tbsps

(1/2 stick) butter, at room temperature 237milliliters

buttermilk, well shaken 454grams

confectioners' sugar 227grams

cream cheese, at room temperature 5larges

eggs, separated 473milliliters

all-purpose flour, plus more for dusting 118milliliters

chopped pecans 473milliliters

sugar 237milliliters

sweetened shredded coconut 118milliliters

(1 stick) unsalted butter, plus more for greasing 1teaspoon

vanilla extract 118milliliters

vegetable shortening

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castellani Chianti Annata. It has 4.6 out of 5 stars and a bottle costs about 14 dollars.

Castellani Chianti Annata

Bright ruby red colored. The nose is intense and fruity with a violet fragrance and a slight hint of cherries and red currant. The palate is dry and balanced, lightly tannic which turns into velvety softness.Pairs well with delicious pastas to spicy pasta dishes. Ideal with roasts, steaks, and grilled veal.Blend: 90% Sangiovese, 10% Ciliegiolo