Italian Cream Cake

Name: Italian Cream Cake
Yield: Serves 8 to 10
Ingredients: 1 1/2 cups, sweetened shredded coconut, toasted; 1 cup, buttermilk, room temperature; 2 teaspoons, vanilla extract; 2 1/2 cups (10 ounces/283 grams), cake flour; 2 teaspoons, baking powder; 3/4 teaspoon, salt; 1/2 teaspoon, baking soda; 12 tablespoons, unsalted butter, cut into 12 pieces and softened; 4 tablespoons, vegetable shortening, cut into 4 pieces; 1 3/4 cups (12 1/4 ounces/347 grams), sugar; 5 large, eggs, room temperature; 2 cups (8 ounces/227 grams), pecans, toasted and chopped; 12 tablespoons, unsalted butter, softened; 2 1/4 cups (9 ounces/255 grams), confectioners' sugar; 1/2 cup, cream of coconut; 1/2 teaspoon, vanilla extract; pinch, salt; 16 ounces (454 grams), cream cheese, cut into 8 pieces and softened

Desserts or Baked Goods
Cakes

Appears in Cook's Country August/September 2011, Cook's Country TV

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.

A cookbook recipe exclusively for All-Access members from The Perfect Cake

SERVES 8 to 10

TIME 2 hours, plus 2 hours cooling

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