Recipes for "italian cream cake"

Preheat oven to 300 degrees F (150 degrees C). Grease three 9-inch round cake pans and line with waxed paper.

Mix flour and baking soda together in a small bowl.

Beat 1/2 cup butter and lard together in a bowl with an electric mixer until creamy. Add sugar; beat until smooth. Add egg yolks one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition.

Fold 1 cup pecans, coconut, and 1 tablespoon vanilla extract into the batter.

Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into batter. Divide batter among prepared pans.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in pans, about 5 minutes. Invert cakes onto cooling racks; let cool completely, 25 to 30 minutes.

Beat cream cheese and 1/4 cup butter in a bowl with an electric mixer until creamy. Add confectioners' sugar and 1 tablespoon vanilla extract; beat frosting until smooth.

Spread a thin layer of frosting between cooled cake layers. Frost sides and top of cake. Sprinkle 1/2 cup pecans on top.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.

Beat 2 cups white sugar, 1 cup butter, and egg yolks together in a bowl with an electric mixer. Beat in flour, alternating with buttermilk, beating briefly after each addition. Beat in baking soda, then beat in 1 cup walnuts and coconut.

Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; fold into batter. Divide batter evenly among the prepared pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool cakes in pans, 5 to 10 minutes, before turning out onto wire racks to cool completely, 25 to 30 minutes.

Meanwhile, beat confectioners' sugar, cream cheese, remaining 1/2 cup butter, and vanilla extract together in a bowl with an electric mixer until smooth and creamy.

Spread frosting onto cooled cake layers. Stack layers; frost sides if desired. Place remaining 1/4 cup walnuts on top cake.

Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.

To make the cake: Combine buttermilk and baking soda together in a small bowl; set aside.

Beat butter, shortening, and sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk mixture, vanilla, coconut, baking powder, and flour; stir until just combined. Pour batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes; transfer to a wire rack and let cool completely, 20 to 25 minutes.

To make the frosting (while cakes are cooling): Beat cream cheese, butter, vanilla, and confectioners' sugar in a medium bowl with an electric mixer until light and fluffy. Beat in cream, a little at a time, to attain the desired consistency. Stir in walnuts and coconut. Spread frosting between the cake layers and on the top and sides of cooled cake.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans.

Make the cake: Cream butter, shortening, and sugar together. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.

Sift flour, baking soda, and cocoa together. Add flour mixture to butter mixture in batches, alternating with buttermilk, beginning and ending with dry ingredients. Stir in coconut and pecans.

Beat egg whites in a separate bowl until stiff peaks form; fold into the batter. Pour batter into the prepared cake pans.

Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool completely, about 30 mintutes.

While the cakes are cooling, make the frosting: Sift confectioner's sugar and cocoa together.

Beat cream cheese and butter until creamy. Mix in confectioners' sugar mixture, a little at a time, until well-combined. Mix in pecans and vanilla.

Remove cooled cakes from the pans. Frost the top of each layer, then stack and frost the sides.

Combine butter and sugar in a large bowl; beat with an electric mixer on high speed until creamy, about 2 minutes. Add egg yolks, vanilla, and almond extract; beat until combined. Add flour and salt; mix until just combined. Stir in coconut, making sure it is evenly distributed throughout the dough. Refrigerate dough for about 30 minutes.

Meanwhile, make the frosting. Beat cream cheese and butter together until creamy. Add vanilla and almond extract, then gradually stir in powdered sugar until frosting is creamy. Stir in coconut. Refrigerate icing to infuse the flavors, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Beat egg whites in a small bowl until bubbly and frothy. Pour pecans into a shallow bowl.

Shape the cookies by rolling the cold dough into 1-inch balls. Dip dough into the egg whites then roll in the pecans until covered. Arrange on the prepared baking sheets. Gently press down with your thumb to make a small well in the center of each cookie.

Bake in the preheated oven until slightly firm, about 15 minutes. Allow to cool on the baking sheets for a few minutes to firm up. Move cookies to a wire rack. Cool completely before filling with frosting.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.

In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.

Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.

To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

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.