Description
A soft, white layer cake made with toasted pecans, shredded coconut, vanilla and almond flavors.
Ingredients
Scale
- 3 cups (345 g) cake flour (spooned and leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter (softened)
- 2 cups (400 g) granulated sugar
- 5 large (⅔ cup) egg whites (room temperature)
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ¾ cup (180 g) sour cream
- ¾ cup (180 ml) milk
- 1 cup (85 g) sweetened shredded coconut
- 1 cup (114 g) toasted, chopped pecans
- 16 Tablespoons (226 g, 2 sticks) unsalted butter (at room temperature)
- 16 ounces full fat cream cheese
- 8 cups (900 g) powdered sugar
- 3 teaspoons vanilla extract
- ½ teaspoon almond extract
- Pinch of salt
- Toasted coconut and pecans for decorating (optional)
Instructions
- Prep oven and pans. Position rack in the center oven. Preheat the oven to 350°F/177°C. Grease three 8-inch (20 cm) round pans with shortening or non-stick spray, then line with parchment paper and grease again.
- Combine dry ingredients. Sift together cake flour, baking powder, and baking soda. Add salt and whisk together. Set aside.
- Cream butter and sugar. In a stand mixer bowl with paddle attachment, cream butter and sugar together on medium speed until light and fluffy, about 5 minutes. Scrape down the bowl halfway through mixing.
- Add extracts and eggs. With the mixer running, slowly add in the egg whites mixing to combine. Add in the vanilla and almond extract.
- Alternate the dry ingredients and sour cream/milk. Stir together the milk and sour cream in a small bowl. Alternate adding the dry ingredients and milk/sour cream, beginning and ending with the dry ingredients.
- Add mix-ins. Fold in the coconut and pecans until evenly incorporated.
- Bake cakes. Divide batter equally into the prepared pans. Bake for 25-30 minutes until the cake is firm and springs back when gently touched.
- In a stand mixer fitted with a paddle attachment, cream the butter until smooth for about 1 to 2 minutes. Beat in the cream cheese until smooth and combined.
- Gradually beat in the powdered sugar until totally incorporated, then beat until smooth.
- Mix in the vanilla extract and almond extract. Add in a pinch of salt.
- You can use it immediately or store it for up to 4 days in the refrigerator in an airtight container.
- Level the cake layers with a serrated knife to ensure they’re flat and even.
- Place the first layer on a cake board. Spread a generous layer of frosting on top, smoothing it evenly.
- Repeat for additional layers, spreading frosting between each layer as you go.
- Apply a crumb coat and chill the cake for 15-30 minutes to set.
- Frost the entire cake with the remaining frosting, smoothing the top and sides.
- Decorate as desired with toasted coconut and pecans.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftovers in an airtight container.
- Use a serrated knife for leveling the cake layers.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 1086 kcal
- Sugar: 95 g
- Sodium: 320 mg
- Fat: 56 g
- Saturated Fat: 26 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 142 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 133 mg
Keywords: Italian Cream Cake, Layer Cake, Dessert