Italian Creme Cake

Indulge in the decadent layers of an Italian Creme Cake, a classic Southern dessert that exudes elegance and charm. This rich, moist cake is infused with the tropical sweetness of shredded coconut and the nutty crunch of chopped pecans, creating a delightful texture in every bite. Fluffy egg whites are gently folded into the batter for a heavenly, light crumb, while tangy buttermilk adds a subtle depth of flavor. Topped with a luscious cream cheese frosting, this beauty is crowned with a sprinkling of coconut and pecans for a picture-perfect finish. Perfect for special occasions or as an indulgent treat, this impressive three-layer masterpiece is surprisingly easy to make and sure to become a family favorite. Keywords: Italian Creme Cake, Southern dessert, coconut pecan cake, cream cheese frosting.

Nutriscore Rating: 38/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 cups Granulated sugar
• 1 cup Unsalted butter, softened
• 5 large Egg yolks
• 1 cup Buttermilk
• 1 teaspoon Baking soda
• 2 teaspoons Vanilla extract
• 1 cup Sweetened shredded coconut
• 1 cup Chopped pecans
• 5 large Egg whites
• 16 ounces Cream cheese, softened
• 0.5 cup Unsalted butter, softened (for frosting)
• 4 cups Powdered sugar
• 1 teaspoon Vanilla extract (for frosting)
• 0.5 cup Sweetened shredded coconut (for topping)
• 0.25 cup Chopped pecans (for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Step 2

In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 3

Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4

In a separate bowl, whisk together the all-purpose flour and baking soda.

Step 5

Add the dry ingredients to the creamed mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.

Step 6

Fold in the shredded coconut and chopped pecans.

Step 7

In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate them.

Step 8

Divide the batter evenly among the three prepared cake pans. Smooth out the tops with a spatula.

Step 9

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 11

While the cakes are cooling, make the frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy.

Step 12

Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.

Step 13

Once the cakes are completely cool, assemble the cake: Place the first layer on a serving plate and spread an even layer of frosting on top. Repeat with the second and third layers.

Step 14

Frost the top and sides of the cake with the remaining frosting.

Step 15

Sprinkle the top of the cake with the additional sweetened shredded coconut and chopped pecans for decoration.

Step 16

Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve and enjoy!

Nutrition Facts

Serving size	2850.3 grams (2850.3g)

Amount per serving	% Daily Value*
Calories	11139

Total Fat 635.10g	814%
Saturated Fat 345.90g	1729%
Polyunsaturated Fat 0.50g
Cholesterol 2227mg	742%
Sodium 3598mg	156%
Total Carbohydrate 1305.50g	475%
Dietary Fiber 36.30g	130%
Total Sugars 995.40g
Protein 122.70g	245%

Vitamin D 277IU	1384%
Calcium 1111mg	85%
Iron 24mg	132%
Potassium 2441mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 4.3%

Carbs: 45.7%