How To Make Italian Cream Cake
For the Cake:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans. Line bottoms with parchment paper.
- Toast pecans and coconut for decoration. Set aside to cool.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, beat egg whites with cream of tartar until stiff peaks form. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.
- Add egg yolks one at a time, beating well after each addition.
- Mix in vanilla and almond extracts.
- Alternate adding flour mixture and buttermilk to butter mixture, beginning and ending with flour (3 additions of flour, 2 of buttermilk).
- Fold in coconut and chopped pecans.
- Gently fold in beaten egg whites until just combined.
- Divide batter evenly between prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely.
For the Frosting:
- Beat cream cheese and butter until smooth and creamy.
- Add vanilla and almond extracts.
- Gradually add powdered sugar and salt, beating until smooth.
- Beat on medium speed for 5 minutes until light and fluffy.
Assembly:
- Level cake layers if needed.
- Place first layer on cake plate, spread with 1 cup frosting.
- Repeat with second layer.
- Add final layer and apply thin crumb coat. Chill 15 minutes.
- Frost entire cake with remaining frosting.
- Press combined toasted coconut and pecans around bottom half of cake.
- Pipe decorative border on top and garnish with pecan halves.
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