Italian Cream Layer Cake

[bubblebubba]

I cannot explain how many people can running to jam their forks into this cake.
There were a lot.



For a crazy simple, fail-proof white cake that melds the taste of coconut, almonds, and awesome, this Italian Cream Cake is sure to woo even the staunchest chocolate cake advocates.
If the dozen people clamoring for more of this cake can't convince you, try it for yourself and bring it to your next potluck or gathering. You won't be disappointed--and your friends will love you for it!
For more photos and the recipe, make the jump to my blog. Hope to see you there!


Italian Cream Layer Cake

I haven’t gotten a chance to properly vouch for this cake in my post. MAKE. THIS. I am decidedly NOT a cake person-and neither are many of my friends, but I made this for a friend’s dinner and the family went over the moon about it. I left the other half of the cake at home-and it was gone before I knew it! A wonderfully nutty taste of coconut and almonds thrown into one of the richest, most indulgent cakes that you have never tried. Try this to wow your next dinner party guests!

Yield: 1 3-layer 9-inch cake

Slightly adapted from Bake at 350

For the cake:

Ingredients:

• 2 cups white sugar
• 1/2 cup butter or margarine, room temperature
• 1/2 cup canola oil
• 5 eggs, separated, room temperature
• 1 teaspoon baking soda
• 1 cup buttermilk, room temperature (you can make your own using 1 cup minus 1 tbsp of milk, and then adding 1 tbsp vinegar and letting it sit for 5 minutes. Voila-instant buttermilk!)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup flaked coconut
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Lightly grease three 9-inch springform baking pans if you have them. (I had only ONE springform pan and this worked out just fine-you will simply need to bake and cool in 3 different batches. If you do not have a springform pan, you may also use a regular 9-inch round baking pan, line it with parchment paper, and lightly grease the paper for easy removal of layers.)
2. Cream together sugar, butter, and oil until light and fluffy, about 2-3 minutes. Add in egg YOLKS one at a time, beating well after each addition.
3. Dissolve baking soda in buttermilk. Stir salt into 2 cups of flour.
4. In three separate additions, alternate adding flour and buttermilk mixture to batter (make sure to begin and end with the flour).
5. Fold in coconut flakes and vanilla extract.
6. In a separate bowl, beat egg WHITES until they form stiff peaks. Note: The best way to beat egg whites is to use a completely dry copper or steel bowl; start your hand mixer on a low speed. After a minute or two, once your whites begin to foam, increase mixer speed to “beat” setting and continue beating until your whites pass the droopy peaks phase (the 2nd stage) and start to hold their shape in stiff peaks (the 3rd stage). Depending on the power of your mixer, this process can take anywhere from 10-15 minutes-be patient, and be sure to KEEP GOING so you can get those voluminous peaks!
7. In three additions, fold egg whites gently into cake batter.
8. Pour 1/3 of cake batter into each of the three prepared pans.
9. Bake for 25 minutes (or until lightly golden) in preheated oven. Allow to cool in pan for at least 15 minutes before attempting to remove. Allow to cool completely before assembling.

For the cream cheese almond frosting:

• 1 1/2 cups chopped almonds (you may also use pecans for a more traditional feel)
• 1 (8 oz.) tub marscapone cheese (you may substitute cream cheese for a sweeter frosting), room temperature
• 1 (8 oz.) block cream cheese, room temperature
• 2 tablespoons butter or margarine, room temperature
• 4 cups powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup coconut flakes.

Directions:

1. Place almonds or pecans in a thin layer on a cookie sheet. Bake in oven at 350 degrees for 10 minutes, stirring at the 5-minute mark to prevent burnt nuts. Remove from oven and set aside when nuts are nicely toasted.
2. In a large bowl, cream together marscapone, cream cheese, and butter until smooth. Beat in 4 cups powdered sugar, salt, and vanilla; it will be easiest to add these ingredients one cup at a time.

To assemble cake:

1. Place a cooled layer of cake on a round cake base. Spread approximately 1/3 cup of frosting on top; sprinkle with about 1/2 cup toasted almonds; then add another 1/3 cup of frosting on top of almonds. You may need more or less frosting, depending on how thinly you spread it.
2. Top with second cooled cake layer. Repeat frosting from Step 1. Top with third cooled cake layer.
3. Use remaining frosting to completely cover sides and top of cake. I reserved about 1/2 cup frosting to decorate the top of the cake by piping a shell border pattern around the edges, and a shell pattern and heart in the middle of the cake.
4. Sprinkle remaining chopped nuts and coconut flakes around edges and top of cake.