Italian Cream Cake
"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 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...."
INGREDIENTS
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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 coco
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Serves 8 to 10
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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.
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INGREDIENTS
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Cake
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1 1/2cups sweetened shredded coconut, toasted
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1cup buttermilk, room temperature
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2teaspoons vanilla extract
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2 1/2cups (10 ounces) cake flour
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2teaspoons baking powder
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3/4teaspoon salt
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1/2teaspoon baking soda
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12tablespoons unsalted butter, cut into 12 pieces and softened
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4tablespoons vegetable shortening, cut into 4 pieces
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1 3/4cups (12 1/4 ounces) sugar
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5large eggs, room temperature
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2cups (8 ounces) pecans, toasted and chopped
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Frosting
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12tablespoons unsalted butter, softened
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2 1/4cups (9 ounces) confectioners' sugar
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1/2cup cream of coconut
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1/2teaspoon vanilla extract
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Pinch salt
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16ounces cream cheese, cut into 8 pieces and softened
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