Italian Cream Cake
Total time
Author: Alyssa
Serves: 3 cakes
- 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
- For the cake:
- Preheat the oven to 350°F
- Grease and lightly flour three 8-inch cake pans. Line the bottom of the pans with parchment circles.
- Cream the butter and shortening with the sugar until fluffy, about 5 minutes.
- Add the vanilla
- Add the egg yolks one at a time, beating between each new addition
- In a medium bowl, whisk together the baking soda and flour.
- Add the flour mixture and whole milk alternately, beginning and ending with milk
- With the mixer on low, stir in the coconut and pecans
- In a clean mixing bowl whip the egg whites to stiff peaks
- Gently fold the egg whites into the batter
- 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
- 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/
3.5.3251