Italian cream cake recipe
Servings: 6 people
Equipment
- Oven
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 1⁄4 cups butter, softened and divided
- 2 cups all-purpose flour
- 2 cups sugar
- 5 large eggs
- 1 teaspoon baking soda
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
- 1 (16-ounce) box confectioners’ sugar
- 1 teaspoon almond extract
- Garnish: toasted shaved coconut
Instructions
- Preheat the oven at 350 degree. Prepare three cake pans, spray with nonstick cooking spray. Sprinkle some flour.
- Start beat 1 cup of butter with sugar in a large bowl with amixer at medium speed. Beat them until fluffy. Then add eggs one by one and beat continuously.
- Now in a medium bowl mix flour and baking soda together then start adding flour gradually into the butter mixture. Beat until combined. Add flaked coconut, vanilla and pecans. Mix them well and pour the batter into cakepans.
- Bake the cakes for 30 minutes. Check them with wooden pick whether they are fully baked or not. If the pick comes out clean then they areready. Remove from oven and let them cool.
- Beat the cream cheese in a large bowl with the remaining ¼ cupof butter. Beat them until creamy then start adding confectioners’ sugar gradually,beat until combined. Add almond extract and beat again until smooth.
- Spread the cream cheese mixture between the layers of cakesand on the top as well. You can garnish the cake with shaved coconut if you like.
- Your delicious Italian cream cheese cake is ready to be enjoyed!