Delicious Italian Cream Cheese Cake!! The cream cheese makes this pound cake moist and not too sweet. Another easy-to-make-recipe for CREAM CHEESE month!
Ok.. This cake is Amazing!! So easy to make and the frosting is awesome!!! The pecan really makes it!! I love having nuts in my dessert. The different textures gives the dessert a wonderful surprise!
You know what this cake reminds me of? The Pineapple Nut Cake that I made in October 2017. Even though the Pineapple Nut Cake uses walnut, it kinda smells the same! So it really brings me back! It’s very easy to make this cake and it’s uniqueness will surely stand out at the table!
Cream the butter and shortening together in a stand mixer bowl.
Add the sugar and mix again until it’s light and fluffy.
Add the egg yolks and vanilla. Mix again.
Add in the dry mixture alternatively with the buttermilk.
Add in the pecans and coconut. This step makes me so excited!!! Pecans and coconuts are a great combination in cakes!
Fold in the egg whites little by little into the batter. I like to use the spatula for this step because you can control how you fold it into the batter.
Divide the batter into the prepared pans and make sure to weigh them to make sure that it’s evenly divided.
While the cake is baking, make the frosting. I was so excited about this cake that I forgot to take a picture on how to make it. But it’s really easy to make. Put the frosting in between the cake layers, then frost the whole cake.
I love how it’s really easy to do and the frosting is not overly sweet!!! This will be a hit at any celebrations!!
Happy baking!!
| Servings |
8 slices
|
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 cup butter softened
- 1/2 cup shortening
- 2 cups sugar
- 5 egg yolks
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1-1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 5 egg whites
- 11 oz cream cheese softened
- 3/4 cup butter softened
- 6 cups confectioners sugar
- 1-1/2 tsp vanilla extract
- 3/4 cup chopped pecans
Ingredients
CAKE
CREAM CHEESE FROSTING
|
|
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
- In a medium bowl, combine flour and baking soda. This is the dry mixture.
- In a stand mixer bowl, cream butter, shortening and granulated sugar until light and fluffy.
- Add in egg yolks and vanilla then mix evenly.
- Alternatively, add in the dry mixture and buttermilk. Beat until just combined.
- Stir in coconut and pecans.
- In another bowl, beat egg whites with clean beaters until stiff but not dry. Add the egg whites little by little into the batter and mix with a rubber spatula.
- Divide the batter evenly into the prepared pans.
- Bake until a toothpick inserted in center comes out clean, 20-25 minutes.
- Cool the pans 10 minutes on a wire rack. Then invert it from the the cake pans. Cool completely before frosting the cake.
- In a stand mixer bowl, beat the cream cheese and butter until smooth.
- Beat in confectioners’ sugar and vanilla until fluffy.
- Stir in pecans. Spread frosting between layers. Then frost the frosting all over the cake. Refrigerate.
Adapted from : Taste of Home
