Thursday, May 30, 2013

italian cream cake.

Italian Cream Cake from Brittany:

1 cup milk (either 2% or whole) + 1 Tablespoon lemon juice
1/2 cup butter
6 T solid coconut oil (or 1/2 cup shortening)
2 cups sugar
5 eggs with yolks and whites separated
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1 tsp vanilla
1 cup coconut, plus more for garnishing
1 cup crushed pecans, plus more for garnishing

Cream Cheese Frosting:
8 ounces low fat cream cheese, softened
1/2 cup butter, softened
1 lb powdered sugar
1 tsp vanilla

1. Preheat oven to 350 degrees F. Greast and flour two 9-inch cake pans.
2. Mix together milk and lemon juice and set aside for approximately 5 minutes.
3. With an electric mixer, cream together the butter, coconut oil, sugar, egg yolks and vanilla. Beat well until mixture is smooth and creamy.
4. In a separate bowl, mix together the flour and baking soda and alternately add the flour and milk to the batter beginning and ending with the flour. Mix well after each addition. Fold in the coconut and pecans.
5. In a medium mixing bowl, beat the egg whites with an electric mixer on high until stiff and slowly fold into the cake batter.
6. Divide batter evenly between the prepared cake pans and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Coool for approximately 10 minutes before turning out onto wire racks to cool completely. Frost with cream cheese frosting. Garnish with coconut and pecans.

1. With an electric mixer, beat together the cheese and butter until creamy. Add the sugar and vanilla and continue to beat until smooth and creamy. Frost cakes.

Recipe Inspired by Southern With A Twist

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