Italian Christmas Cream Cake
Ingredients
- 1 ½ cups sweetened flaked coconut
- 1 cup buttermilk, at room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ¾ cups white sugar
- 1 ½ cups butter, softened
- ¼ cup shortening
- 5 eggs
- ¾ cup pecans, chopped
- 2 ¼ cups powdered sugar
- ½ cup butter, softened
- ½ cup cream of coconut (such as Coco Lopez®)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 (8 ounce) packages cream cheese, softened
- 1 ¼ cups pecans, chopped
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Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line with parchment paper.
- Spread coconut flakes thinly over a microwave-safe plate. Microwave on high until lightly browned, stirring every 30 seconds, 2 to 3 minutes total.
- Place coconut in a blender and grind into a fine powder.
- Combine coconut powder, buttermilk, and vanilla extract in a bowl. Combine cake flour, baking powder, salt, and baking soda in a separate bowl.
- Beat sugar, butter, and shortening until fluffy.
- Add eggs, one at a time.
- Add flour mixture alternately with coconut-buttermilk mixture, mixing between additions. Mix in pecans.
- Divide batter between the pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 28 to 32 minutes. Cool cakes in pans for 10 minutes.
- Remove cakes from pans and cool on wire racks, at least 20 minutes.
- Meanwhile, beat powdered sugar and butter until fluffy. Mix in cream of coconut, vanilla extract, and salt. Add cream cheese; beat until well combined.
- Place 1 cooled cake on a serving platter and spread frosting all over.
- Place the other cake on top; coat with remaining frosting.
- Press remaining pecans around and on top of the cake to garnish.
Source
Original recipe: View Original