The Italian Cream Cake is a beloved dessert that combines the best of Southern baking traditions with a touch of Italian elegance. Despite its name, this cake is more commonly associated with the American South, where it has become a staple at family gatherings, holidays, and special occasions. The rich, moist cake layers, combined with a creamy, tangy frosting and the delightful crunch of pecans and coconut, create a symphony of flavors and textures that is hard to resist.
My first encounter with Italian Cream Cake was at a church potluck in Georgia. One bite, and I was hooked—the combination of the soft, buttery cake, the sweet and nutty coconut, and the creamy frosting was simply divine. I knew I had to learn how to make it, and after some trial and error, I perfected the recipe. Now, it’s a cherished dessert that I bring out for birthdays, holidays, and any occasion that calls for a show-stopping cake.
Ingredients
For the Cake:
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
2 cups granulated sugar
6 egg yolks
2 cups self-rising flour
1 cup chopped pecans
1 cup milk
1 teaspoon vanilla extract
2 cups sweetened shredded coconut, divided
6 egg whites, beaten to stiff peaks
For the Frosting:
1/4 cup unsalted butter, softened
8 ounces cream cheese, at room temperature
1 pound powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Step-by-Step Instructions
Prepare the Cake Batter
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that the oven is at the right temperature when the cake is ready to be baked.
Prepare the Cake Pans: Grease and flour three 8-inch cake pans. This prevents the cake from sticking to the pans and makes it easier to remove once baked. Set the prepared pans aside.
Cream Butter and Shortening: In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1/2 cup of vegetable shortening until smooth. This mixture provides the cake with its rich texture and flavor.
Add Sugar and Egg Yolks: Gradually add 2 cups of granulated sugar to the butter and shortening mixture, beating well until the mixture is light and fluffy. Then, add the 6 egg yolks, one at a time, mixing well after each addition.
Sift and Add Flour: Sift 2 cups of self-rising flour to remove any lumps. Gradually add the flour to the sugar and butter mixture, alternating with 1 cup of milk. Start and end with the flour, mixing until just combined after each addition. This ensures a smooth and lump-free batter.
Incorporate Vanilla, Coconut, and Pecans: Stir in 1 teaspoon of vanilla extract, 1 cup of sweetened shredded coconut, and 1 cup of chopped pecans. These ingredients add texture and flavor to the cake.
Fold in Egg Whites: In a separate bowl, beat the 6 egg whites until stiff peaks form. Carefully fold the beaten egg whites into the cake batter until no white streaks remain. This step is crucial for giving the cake its light and airy texture.
Bake the Cakes
Divide and Bake: Divide the cake batter evenly among the three prepared cake pans. Smooth the tops with a spatula to ensure even baking. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn the cakes out onto a wire rack to cool completely.
Toast the Coconut
Toast the Coconut: While the cakes are baking, spread the remaining 1 cup of sweetened shredded coconut on a baking sheet. Toast the coconut in the oven for 8 to 10 minutes, stirring every couple of minutes to ensure even browning. The coconut should be golden brown and fragrant. Set aside to cool.
Prepare the Frosting
Cream Butter and Cream Cheese: In a mixing bowl, cream together 1/4 cup of softened unsalted butter and 8 ounces of room-temperature cream cheese until smooth and well combined.
Add Vanilla and Powdered Sugar: Gradually add 1 pound of powdered sugar and 1 teaspoon of vanilla extract to the butter and cream cheese mixture, beating until smooth and creamy.
Assemble the Cake
Layer and Frost: Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Repeat with the second layer. Place the third layer on top and frost the top and sides of the cake.
Add Toasted Coconut and Pecans: Use your hands to press the toasted coconut around the sides of the cake. Sprinkle 1/2 cup of chopped pecans over the top of the cake. This final touch adds a beautiful and delicious finish to the cake.
Variations and Substitutions
Gluten-Free: Substitute the self-rising flour with a gluten-free baking mix to make the cake suitable for those with gluten sensitivities.
Different Nuts: Use walnuts or almonds instead of pecans for a different flavor and texture.
Coconut-Free: If you prefer, you can omit the coconut and add an extra 1/2 cup of nuts or dried fruit instead.
Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a hint of citrus flavor.
Chocolate Chips: Fold in 1/2 cup of mini chocolate chips into the batter for a chocolatey twist.
Conclusion
Italian Cream Cake is a delightful and elegant dessert that is sure to impress. The combination of a rich, moist cake, creamy frosting, and the added textures of coconut and pecans make this cake a standout at any gathering. Its versatility allows for numerous variations, ensuring it can be tailored to suit different tastes and dietary needs. Enjoy baking this wonderful cake and sharing it with loved ones, creating sweet memories with every bite. Happy baking!
