Ingredients:
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs, separated, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1-1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- Cream Cheese Frosting:
- 11 ounces cream cheese, softened
- 3/4 cup butter, softened
- 6 cups confectioners’ sugar
- 1-1/2 teaspoons pure vanilla extract
- 3/4 cup chopped pecans
Preparation:
Indulge in the ultimate dessert experience with this Italian Cream Cheese Cake, a rich and velvety masterpiece that combines the flavors of coconut, pecans, and cream cheese frosting. Perfect for special occasions or as a weekend treat, this cake is sure to impress your family and friends.
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round baking pans to ensure your cake layers come out perfectly. In a large mixing bowl, cream together softened butter, shortening, and granulated sugar until the mixture is light and fluffy, about 5-7 minutes. This step is crucial for achieving the cake’s signature texture.
Beat in the egg yolks and pure vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, and mix until just combined. Gently fold in the sweetened shredded coconut and chopped pecans, adding a delightful crunch to every bite.
In another clean bowl, beat the egg whites until stiff peaks form. Carefully fold a fourth of the egg whites into the batter to lighten it, then gently fold in the remaining whites. Divide the batter evenly among the prepared pans and smooth the tops.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the cream cheese frosting, beat the softened cream cheese and butter until smooth. Gradually add the confectioners’ sugar and pure vanilla extract, mixing until the frosting is light and fluffy. Stir in the chopped pecans for added flavor and texture. Once the cake layers are completely cool, spread the frosting between the layers and over the top and sides of the cake.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. This Italian Cream Cheese Cake is best enjoyed chilled and can be stored in the refrigerator for up to 3 days. Serve it at your next gathering and watch it disappear in no time!
Enjoy this heavenly dessert and don’t forget to share your creation with us! For more delicious recipes like Baked Leche Flan, Cajun Shrimp and Steak Alfredo Pasta, and New York Style Cheesecake, visit our blog!
