Italian Cream Cake

Step 1

Preheat the oven to 350°F. Prepare three 8” round cake pans by cutting a round of parchment paper and placing in the bottom of each cake pan. Spray with non-stick baking spray.

Step 2

In the bowl of a standing mixer, cream butter until smooth and fluffy. Add sugars and cream together for 4-5 minutes.

Step 3

Add one egg at a time, mixing on low speed until each egg is incorporated. Beat in the vanilla and almond extract.

Step 4

Add 1/3 cup of the buttermilk and beat in on low speed.

Step 5

Mix together the flour, baking powder, and baking soda and add ½ of this flour mixture to the butter/sugar mixture. Beat in on low speed until incorporated.

Step 6

Add another 1/3 cup of the buttermilk, then the remaining flour mixture, and then the remaining 1/3 cup of buttermilk.

Step 7

Beat in 1 cup of toasted pecan pieces and 1cup of coconut.

Step 8

Divide the cake batter evenly between the three pans and immediately place in the oven.

Step 9

Bake layers 25-30 minutes or until a toothpick inserted in the center of the cakes comes out with just a few crumbles.

Step 10

Allow the cakes to cook for about 10 minutes in the pan and then transfer to a cooling rack to cool the rest of the way.

Step 11

Wrap each cooled cake layer in plastic wrap and freeze for at least 30 minutes or up to 2 days.

Step 12

Prepare the frosting by beating together softened butter, cream cheese, and vanilla extract.

Step 13

Add powdered sugar and beat on high until combined.

Step 14

Drizzle in heavy whipping cream while beating until desired thickness is achieved.

Step 15

Remove 1 cup of the frosting to use for piping on the top of the cake (optional).

Step 16

Beat the toasted pecan pieces into the remaining frosting.

Step 17

To assemble cake, unwrap the chilled cake layers from their plastic wrap. Place one layer on a serving plate. Spread a couple spoonfuls of frosting over the top of the cake layer and spread smooth.

Step 18

Place a second layer of cake over the first layer and add a layer of frosting over that.

Step 19

Place the third layer of cake onto the stack. Mound the remaining frosting on the top of the cake and use a large offset spatula to spread the frosting across the top and down over the sides of the cake.

Step 20

Continue spreading the frosting to cover the entire cake. Place cake in the freezer to firm up for about 15 minutes.

Step 21

Load reserved frosting into a piping bag fit with an open star tip such as Tip #1M. Pipe swirls around the top perimeter of the cake using the reserved frosting (without the pecans). Sprinkle with toasted coconut.

Step 22

Chill or slice and serve immediately.