Caramel Italian Cream Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Brown sugar is the shortcut to quick caramel flavor in both the cake layers and the frosting. Ingredients:
3 cups shaved coconut |
1 cup finely chopped pecans |
1/2 cup butter, softened |
1/2 cup shortening |
1 1/2 cups granulated sugar |
1/2 cup firmly packed dark brown sugar |
5 large eggs, separated |
1 tablespoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 cup buttermilk |
1 cup sweetened flaked coconut |
quick caramel frosting |
cream cheese frosting |
Directions:
1. Preheat oven to 350°. Place shaved coconut in a single layer in a shallow pan. Place pecans in a second shallow pan. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring halfway through.
2. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.
3. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut.
4. Beat egg whites at high speed until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.
5. Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
6. Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake.
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