Want a cake that’s perfect for any occasion? This Italian cream cake is absolutely delicious and consists of coconut, walnuts and a delicious cream cheese frosting.
Cooking time: 30 minutes.
Cooking time: 25 minutes.
Time off :: 1 hour
Number of servings: 14 slices.
2 cups sugar
1/2 cup room temperature butter
1/2 cup vegetable oil
5 separate eggs
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon salt
1 cup grated coconut
1 teaspoon vanilla or almond extract
GLAZED CHEESE CREAMER:
2 blocks for 8 ounces softened cream cheese
4 cups powdered sugar
1/2 cup butter
1-2 teaspoons vanilla extract, depending on taste
1 cup chopped walnuts and more for garnish (also whole)
Extra coconut for decoration
Preheat oven to 350 degrees. Butter and flour three 9-inch round muffin molds
In a large bowl, mix butter, oil and sugar until fluffy.
Mix in egg yolks, vanilla and coconut until blended.
In a separate bowl, mix flour, baking soda and baking powder; set aside.
In another bowl, whisk egg whites until firm, set aside.
Alternate, adding buttermilk and flour mixture until blended.
Gently fold in egg whites.
Pour into prepared baking trays and bake for 20-25 minutes, until tops are golden brown or toothpick comes out clean.
Let stand for about 10 minutes until you remove it from the pan, then place it on racks to cool completely.
In a medium bowl, combine the cream cheese, butter and vanilla, whisk until smooth and beat.
Add the powdered sugar and whisk until smooth.
To assemble, place your first round cake and top with about 2/3 cup spread, then
sprinkle with walnuts.
Repeat with the remaining layers. When all the layers are assembled, cover the cake with the remaining frosting on the sides.
To decorate, press extra coconut on sides of cake, place frosting swirls around top of cake and tops with whole walnuts and sprinkle extra cracked walnuts in center of cake.