Italian Pecan Cream Cake
From peetabear 15 years ago
- 20 minutes to make
- Serves 10
this cake has 3 layers so you need to have 3 - 9-inch cake pans... i love the coconut and pecans together in this recipe... the photo and recipe are courtesy fo the Baking Pan
Ingredients
- Batter: shopping list
- 2 cups all-purpose flour shopping list
- 1 teaspoon baking soda shopping list
- 1/8 teaspoon salt shopping list
- 5 large eggs, separated shopping list
- ½ cup unsalted butter, room temperature shopping list
- ½ cup vegetable shortening shopping list
- 2 cups granulated sugar shopping list
- 1 cup buttermilk, chilled shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1 cup shredded or flaked sweetened coconut shopping list
- 1 cup toasted pecans, coarsely chopped shopping list
- pecan Cream Cheese Frosting: shopping list
- 11 ounces cream cheese, room temperature shopping list
- ½ cup unsalted butter, room temperature shopping list
- 2 tablespoons milk shopping list
- 1 teaspoon pure vanilla extract shopping list
- 4 cups confectioners (powdered) sugar shopping list
- 1 cup toasted pecans, coarsely chopped shopping list
How to make it
- Preheat oven to 350 degrees F. Lightly grease and flour three 9 inch baking pans. Or, to make baked cake easier to remove from pans, lightly grease the pan, line with parchment paper, then lightly grease again.
- Batter:
- In a medium bowl, sift flour, baking soda, and salt together. Set aside.
- In a medium bowl, beat egg whites with an electric mixer until stiff peaks form. Set aside.
- In a large bowl, combine butter, shortening, and sugar; cream together until mixture appears light and fluffy. Add egg yolks; beat until thoroughly mixed.
- In a small bowl, stir the buttermilk and vanilla together. Alternately add some of the sifted flour mixture, and the buttermilk mixture to the batter, beginning and ending with the flour mixture, and stirring just until blended.
- Gently fold the beaten egg whites into the batter, and then fold the coconut and pecans into the batter.
- Bake:
- Pour batter into the pans, dividing the batter evenly between the 3 pans. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes then remove cake from pans and finish cooling on wire rack.
- Pecan Cream Cheese Frosting:
- In a medium bowl, combine cream cheese and butter; beat together until mixture is smooth. Add milk, vanilla, and powdered sugar; beat until frosting is smooth and creamy. Stir in pecans. Spread frosting between layers and over top and sides of cake.
- Cover frosted cake and refrigerate until ready to serve.
The Rating
Reviewed by 7 people-
Fabulous~!! 5 5 5 5 5! :)
lanacountry
in Macon loved it
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yummy! Thanks for sharing
jett2whit
in Union City loved it
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This looks fantastic. 5.............
pleclare
in Framingham loved it
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