Italian Cream Coconut Cake
Italian Cream Coconut Cake is an moderately easy Italian dessert you can prepare in about 1 hour 24 minutes. Made with c. butter, softened, eggs, separated, c. flour, c. buttermilk and c. chopped nuts, divided, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Cream butter; gradually add sugar, beating until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Stir in vanilla.
Combine flour and soda; add to creamed mixture, alternating with buttermilk and beginning and ending with flour mixture.
Stir in 1 cup coconut and 1/2 cup pecans.
Beat egg whites until stiff peaks form.
Fold into batter; pour mixture into 3 greased cake pans.
Bake at 350Β° for 25 to 30 minutes or until toothpick inserted comes out clean. Cool in pans 10 minutes; turn out onto wire racks and cool completely.
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