Italian Cream Layer Cake
Ingredients
For the cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large eggs, separated
2 cups all-purpose flour
1 tsp baking soda
1 cup buttermilk (room temp)
1 tsp vanilla extract
1 tsp almond extract (optional, for depth)
1 cup sweetened shredded coconut
1 cup finely chopped pecans, toasted
For the cream cheese frosting:
1 (8 oz) package cream cheese, softened
½ cup (1 stick) unsalted butter, softened
1 tsp vanilla extract
4 cups powdered sugar, sifted
½ cup sweetened shredded coconut (for garnish)
½ cup chopped pecans (for garnish)
Instructions
Preheat oven: 350°F (175°C). Grease and flour three 8-inch round cake pans, lining bottoms with parchment paper.
Make the batter:
Cream butter and sugar until light and fluffy (about 3 minutes).
Add egg yolks one at a time, mixing well.
In a separate bowl, whisk flour and baking soda.
Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour.
Stir in vanilla, almond extract, coconut, and pecans.
Whip egg whites: In a clean bowl, beat egg whites until stiff peaks form. Gently fold into the batter (this makes the cake light).
Bake: Divide batter evenly among pans. Bake 25–30 minutes, or until a toothpick comes out clean. Cool completely on wire racks.
Frosting:
Beat cream cheese, butter, and vanilla until smooth.
Gradually add powdered sugar until fluffy.
Assemble:
Place one cake layer on a serving plate, spread with frosting. Repeat with remaining layers.
Frost top and sides of cake.
Garnish with toasted pecans and coconut.
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