Ingredients<\/p>\n\n\n\n
For the Cake Layers:<\/p>\n\n\n\n
3 cups all-purpose flour<\/p>\n\n\n\n
2 cups granulated sugar<\/p>\n\n\n\n
1 teaspoon baking soda<\/p>\n\n\n\n
1 teaspoon baking powder<\/p>\n\n\n\n
1\/2 teaspoon salt<\/p>\n\n\n\n
1 cup unsalted butter softened<\/p>\n\n\n\n
1 1\/2 cups buttermilk room temperature<\/p>\n\n\n\n
5 large eggs separated, room temperature<\/p>\n\n\n\n
2 teaspoons vanilla extract<\/p>\n\n\n\n
1 teaspoon almond extract<\/p>\n\n\n\n
1 1\/2 cups sweetened shredded coconut<\/p>\n\n\n\n
1 1\/2 cups pecans toasted and chopped<\/p>\n\n\n\n
1\/4 teaspoon cream of tartar<\/p>\n\n\n\n
For the Cream Cheese Frosting:<\/p>\n\n\n\n
24 ounces cream cheese softened<\/p>\n\n\n\n
1 1\/2 cups unsalted butter softened<\/p>\n\n\n\n
2 teaspoons vanilla extract<\/p>\n\n\n\n
1 teaspoon almond extract<\/p>\n\n\n\n
9 cups powdered sugar<\/p>\n\n\n\n
1\/4 teaspoon salt<\/p>\n\n\n\n
For Decoration:<\/p>\n\n\n\n
1 cup pecans toasted and finely chopped<\/p>\n\n\n\n
1 cup coconut toasted<\/p>\n\n\n\n
Extra pecan halves for top decoration<\/p>\n\n\n\n
How To Make Italian Cream Cake<\/p>\n\n\n\n
For the Cake:<\/p>\n\n\n\n
Preheat oven to 350\u00b0F (175\u00b0C). Grease and flour three 9-inch cake pans. Line bottoms with parchment paper.<\/p>\n\n\n\n
Toast pecans and coconut for decoration. Set aside to cool.<\/p>\n\n\n\n
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.<\/p>\n\n\n\n
In another bowl, beat egg whites with cream of tartar until stiff peaks form. Set aside.<\/p>\n\n\n\n
In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.<\/p>\n\n\n\n
Add egg yolks one at a time, beating well after each addition.<\/p>\n\n\n\n
Mix in vanilla and almond extracts.<\/p>\n\n\n\n
Alternate adding flour mixture and buttermilk to butter mixture, beginning and ending with flour (3 additions of flour, 2 of buttermilk).<\/p>\n\n\n\n
Fold in coconut and chopped pecans.<\/p>\n\n\n\n
Gently fold in beaten egg whites until just combined.<\/p>\n\n\n\n
Divide batter evenly between prepared pans.<\/p>\n\n\n\n
Bake for 25-30 minutes or until a toothpick comes out clean.<\/p>\n\n\n\n
Cool in pans for 10 minutes, then remove to wire racks to cool completely.<\/p>\n\n\n\n
For the Frosting:<\/p>\n\n\n\n
Beat cream cheese and butter until smooth and creamy.<\/p>\n\n\n\n
Add vanilla and almond extracts.<\/p>\n\n\n\n
Gradually add powdered sugar and salt, beating until smooth.<\/p>\n\n\n\n
Beat on medium speed for 5 minutes until light and fluffy.<\/p>\n\n\n\n
Assembly:<\/p>\n\n\n\n
Level cake layers if needed.<\/p>\n\n\n\n
Place first layer on cake plate, spread with 1 cup frosting.<\/p>\n\n\n\n
Repeat with second layer.<\/p>\n\n\n\n
Add final layer and apply thin crumb coat. Chill 15 minutes.<\/p>\n\n\n\n
Frost entire cake with remaining frosting.<\/p>\n\n\n\n
Press combined toasted coconut and pecans around bottom half of cake.<\/p>\n\n\n\n
Pipe decorative border on top and garnish with pecan halves.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients For the Cake Layers: 3 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon baking powder 1\/2 teaspoon salt 1 cup unsalted butter softened 1 1\/2 cups buttermilk room temperature 5 large eggs separated, room temperature 2 teaspoons vanilla extract 1 teaspoon almond extract 1 1\/2 cups sweetened shredded coconut … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":3154,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3153","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3153","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/comments?post=3153"}],"version-history":[{"count":1,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3153\/revisions"}],"predecessor-version":[{"id":3155,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3153\/revisions\/3155"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media\/3154"}],"wp:attachment":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media?parent=3153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/categories?post=3153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/tags?post=3153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}