Italian Cream Cake

From Cook's Country | August/September 2011

Why this recipe works:

We loved the idea of loading this layer cake with coconut and pecans, but the added bulk spelled destruction for the tender crumb and didn’t enhance the flavor. Toasting the coconut and nuts made a significant improvement. Grinding the stringy coconut in the food processor yielded less… read more

We loved the idea of loading this layer cake with coconut and pecans, but the added bulk spelled destruction for the tender crumb and didn’t enhance the flavor. Toasting the coconut and nuts made a significant improvement. Grinding the stringy coconut in the food processor yielded less interruption to the cake, while soaking it in buttermilk made it all but disappear. Finally, we amped up the traditional cream cheese frosting with the addition of cream of coconut and, of course, a blanket of pecans.

less

Italian Cream Cake

Chockablock full of nuts and coconut, this gorgeous Southern layer cake isn’t as well known as it deserves to be. It’s time to spill its secrets.

Watch the Video

Serves 8 to 10

Toast the coconut and nuts in a 350-degree oven until golden brown, 10 to 12 minutes. Watch carefully and stir occasionally to prevent burning.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection