Italian Cream Cake (Scratch Recipe) for Easter

Italian Cream Cake (Scratch Recipe) for Easter :-This delicious Italian cream cake is constructed with three layers of incredibly moist cake that are stuffed with toasted pecans and coconut throughout. After the layers have been filled and iced with a light whipped cream frosting, the layers are finished off with pecan bits and additional coconut butter. It’s very delicious!

Italian Cream Cake (Scratch Recipe) for Easter

Ingredients :

Cake Layers

• 5 large eggs
• 2 cups (260g) all-purpose flour (measured accurately)
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (112g) unsalted butter, room temperature
• 1/2 cup (95g) shortening*
• 2 cups (414g) sugar
• 1 tbsp vanilla extract
• 1/4 tsp almond extract, optional
• 1 cup (240ml) buttermilk*
• 1 1/4 cups (91g) sweetened shredded coconut
• 1 cup (106g) chopped pecans, toasted

Whipped Cream Cheese Frosting

• 20 oz (565g) cream cheese, room temperature
• 2 cups (480ml) heavy whipping cream, cold
• 1 1/2 cups (173g) powdered sugar
• 1 tbsp vanilla extract

Additional

• 2 cups (148g) sweetened shredded coconut, toasted
• Pecan crumbs

Instructions :

For the cake

• While the eggs are still cold, separate the egg yolks and whites, and then set them away to come to room temperature while they are still chilly. It is necessary for the egg whites to be at room temperature before they are beaten later.
• Grease the edges of three cake pans measuring 8 inches in diameter and place circles of parchment paper in the bottom of each pan.
• Due to the fact that this cake has a tendency to adhere to the sides and corners of the pan, you should be sure you grease them very thoroughly. Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius).

• The flour, baking soda, and salt should be mixed together in a bowl of medium size and then set aside aside.
• Butter, shortening, sugar, and extracts should be added to a large mixer bowl and beaten together until the mixture is frothy and light in color, which should take around three to four minutes. When it comes to creaming, do not cut corners.
• Incorporate the egg yolks one at a time, ensuring that they are thoroughly blended after each addition. Whenever it is necessary, scrape down the edges of the bowl to ensure that all of the ingredients have been thoroughly combined.

• To the batter, add one-third of the dry ingredients and mix until the ingredients are almost completely incorporated. The batter is going to be quite thick.
• Slowly add approximately half of the buttermilk and mix until everything is thoroughly mixed. There will be a slight curdling of the batter, but that is quite normal.
• Mix in an additional third of the dry ingredients until they are almost completely incorporated. Whenever it is necessary, scrape down the edges of the bowl to ensure that all of the ingredients have been thoroughly combined.

• Continue to stir until the remaining half of the buttermilk is completely incorporated into the mixture.
  The final third of the dry ingredients should be added, and the mixture should be thoroughly mixed.
• Whenever it is necessary, scrape down the edges of the bowl to ensure that all of the ingredients have been thoroughly combined. Take care not to overmix. Put aside for later.
• Place the egg whites in the bowl of a mixer and be sure to whip them on high speed until they form stiff peaks. Do not overbeat the egg whites in the mixer.

• First, include approximately one-third of the egg whites into the cake batter. Next, incorporate the coconut and toasted nuts into the cake batter by gently folding them in until they are almost completely incorporated. Finally, incorporate the remaining egg whites. Fold together in a gentle manner until everything is covered.
• After dividing the batter evenly between the cake pans, bake the cakes for twenty-five to thirty minutes, or until a toothpick inserted into the center of each cake comes out clean.
• Taking the cakes out of the oven, let them to cool for around three to four minutes, and then transfer them to cooling racks so that they can cool completely.

For the frosting

• Adding the cream cheese to a large mixer bowl and beating it until it is creamy is the first step in making the whipped cream cheese frosting. Put aside for later.
• In a second large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture on high speed until stiff peaks form.
• For the purpose of preventing the whipped cream from becoming deflated, add approximately one-third of the whipped cream to the cream cheese and gently mix the two contents together.
• First, add another third of the whipped cream and gently fold it in until it is entirely blended. After that, add the remaining third of the whipped cream and continue to gently fold it in until it is completely combined.