Italian Cream Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 3 cakes
Ingredients
  • ½ cup unsalted butter
  • ½ cup shortening
  • 1½ cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 5 large eggs, separated
  • 1 cup whole milk
  • 2 teaspoon vanilla extract
  • ¾ cup finely chopped pecans
  • 1 cup sweetened shredded coconut
  • Cooking spray
  • flour for dusting the cake pans
Instructions
  1. For the cake:
  2. Preheat the oven to 350°F
  3. Grease and lightly flour three 8-inch cake pans. Line the bottom of the pans with parchment circles.
  4. Cream the butter and shortening with the sugar until fluffy, about 5 minutes.
  5. Add the vanilla
  6. Add the egg yolks one at a time, beating between each new addition
  7. In a medium bowl, whisk together the baking soda and flour.
  8. Add the flour mixture and whole milk alternately, beginning and ending with milk
  9. With the mixer on low, stir in the coconut and pecans
  10. In a clean mixing bowl whip the egg whites to stiff peaks
  11. Gently fold the egg whites into the batter
  12. Pour the batter into the prepared pans and bake for 25-30 minutes or until a cake pin inserted into the center comes out clean
  13. Cool cakes completely then level the cakes, removing the dome before assembling
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/italian-cream-cake-cranberry-curd/