Italian Cream Cake

Name: Italian Cream Cake
Yield: Serves 8 to 10
Cuisine: American
Ingredients: 1 1/2 cups, sweetened shredded coconut, toasted; 1 cup, buttermilk, room temperature; 2 teaspoons, vanilla extract; 2 1/2 cups (10 ounces), cake flour; 2 teaspoons, baking powder; 3/4 teaspoon, salt; 1/2 teaspoon, baking soda; 12 tablespoons, unsalted butter, cut into 12 pieces and softened; 4 tablespoons, vegetable shortening, cut into 4 pieces; 1 3/4 cups (12 1/4 ounces), sugar; 5 large, eggs, room temperature; 2 cups (8 ounces), pecans, toasted and chopped; 12 tablespoons, unsalted butter, softened; 2 1/4 cups (9 ounces), confectioners' sugar; 1/2 cup, cream of coconut; 1/2 teaspoon, vanilla extract; pinch, salt; 16 ounces, cream cheese, cut into 8 pieces and softened

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Appears in Cook's Country August/September 2011, Cook's Country TV

Desserts or Baked Goods

American

Cakes

Chockablock full of nuts and coconut, this gorgeous Southern layer cake isn’t as well known as it deserves to be. It’s time to spill its secrets.

SERVES8 to 10

TIME2 hours, plus 2 hours cooling

has video

WHY THIS RECIPE WORKS

We loved the idea of loading this layer cake with coconut and pecans, but the added bulk spelled destruction for the tender crumb and didn’t enhance the flavor. Toasting the coconut and nuts made a significant improvement. Grinding the stri...

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