Description
A delightful dessert with rich flavors, moist vanilla cake, toasted coconut, and a creamy tangy frosting, perfect for any celebration.
Ingredients
Scale
- 1/2 cup unsalted butter, room temperature
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted
- 8 oz cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
- 1/2 cup chopped pecans, toasted (for garnish)
- 1/4 cup shredded coconut, toasted (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round pans or line them with parchment paper.
- Toast the pecans and coconut on a baking sheet for 5–7 minutes until fragrant; let cool.
- Cream together the unsalted butter, shortening, and granulated sugar using a mixer until the mixture is light and fluffy.
- Add the egg yolks one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and baking soda.
- Gradually add the flour mixture to the batter, alternating with the buttermilk, beginning and ending with flour.
- Fold in the toasted pecans and coconut gently into the batter.
- Beat the egg whites to stiff peaks, then gently fold them into the batter in three additions.
- Divide the batter evenly into the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them and let cool completely on wire racks.
- For the frosting: in a mixing bowl, beat together the cream cheese and unsalted butter until smooth. Add vanilla extract, then slowly incorporate the sifted powdered sugar until fluffy and creamy.
- Frost each layer of cake, then cover the top and sides with the remaining frosting.
- Garnish the cake with the remaining toasted pecans and shredded coconut.
- Chill for at least 30 minutes before slicing; serve at room temperature.
Notes
Make sure all your ingredients are at room temperature for the best mixing results. Don’t skip toasting the coconut and pecans for added depth of flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 50g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Italian Cream Cake, dessert, cake, coconut, pecans