Italian cream cake

 

Italian cream cake

*Ingredients

°2 cups all-purpose flour

°1 teaspoon baking soda

°½ teaspoon baking powder

°1 cup soft salted butter

°1 cup granulated sugar

°½ cup light brown sugar

°2 teaspoons pure vanilla

°Half a teaspoon of pure almond extract

°5 large eggs

°1 cup whole milk

°14 oz can split sweetened shredded coconut

°1½4 cups toasted pecans, divided

+frost:

°2 [8] ounces of softened cream cheese

°1 cup [2 sticks] softened butter

°2 pounds of powdered sugar

°2 teaspoons pure vanilla

°Half a teaspoon of pure almond extract

°roasted preserved coconut

°¼ cup toasted pecans

*instructions

Heat oven to 350 degrees F . Butter and flour 3 [9] round cake pans or spray with baking spray. Sit aside.

Sift the flour, baking soda, and baking powder together.

In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla, and almond extracts. Beat until creamy and light beige in color, about 3-4 minutes

Add eggs 1 at a time and beat well after each addition.

Add the sifted dry ingredients alternately with the curd. After all is add, increase mixer speed & beat until combined.

Mix half of the coconut and 1 cup of toasted pecans by hand.

Divide the mixture evenly between cake moulds. Baking for 25-30 minutes,  Cool completely on a cooling rack.

To make the garnish: Beat cream cheese and butter together until light, fluffy and pale. Add vanilla and almond extracts. Gradually add powdered sugar, whisking until fluffy and creamy.

Place wax paper strips on edge of cake plate.

Freeze cake between layers, sprinkling each with toasted pecan pieces. Adding final layer and line up top and sides.

Press toasted coconut on both sides. Decorate the top as desired with the remaining chopped pecans.

Keep refrigerated until serving.

Enjoy !