Wednesday, February 2, 2011

Birthday Italian Cream Cake

My mom, Nana, asked what kind of cake I wanted for my birthday. I instantly thought of Pioneer Woman's Italian Cream Cake. I have been eying that cake for well over a year now. It's been calling my name.
I'm not so much a chocolate cake girl and more of a vanilla cake girl. This cake is my ideal birthday cake.
It's Italian... it's cream... it's cake... it's delicious!

What you need:
For cake
  • 1 stick butter (oh, yeah)
  • 1 cup vegetable oil
  • 1 cup sugar
  • 5 whole eggs (separated)
  • 3 teaspoons vanilla
  • 1 cup sweetened, flaked coconut
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup buttermilk
For frosting
  • 2 packages (8 oz) cream cheese
  • 1 stick butter (oh, my)
  • 2 teaspoons vanilla
  • 1 package 2 lb powdered sugar
  • 1 cup chopped walnuts
  • 1 cup sweetened, flaked coconut
What you do:
  1. Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
  2. Beat egg whites until stiff. Set aside. 
  3. In a large bowl, cream together butter, oil and sugar until light and fluffy. Mix in the egg yolks, vanilla and coconut.
  4. In a separate bowl, mix flour, baking soda and baking powder. 
  5. Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites. 
  6. Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 tablespoon sugar. 
  7. Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes. Turn the cakes out onto cooling racks and allow to cool completely.
  1. In a medium bowl, combine cream cheese, butter, vanilla and powdered sugar. Beat until light and fluffy. 
  2. Stir in chopped walnuts and sugared coconut. 
  3. Spread frosting between layers and ice cake. 
  4. Eat.
 Thank you Nana!

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