Italian Cream Cake

Name: Italian Cream Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 5 Eggs, large; 2 cups Sugar, divided; 1 cup Unsalted butter, room temperature; 1 ½ tsp Vanilla; 2 cups San Antonio River Mill Brand® Sopaipilla Mix; 1 cup Buttermilk; 1 cup Pecans, finely chopped; 1 cup Sweetened coconut flakes; ¾ cup Unsalted butter, room temperature; 12 oz Cream cheese, room temperature; 2 ½ tsp Vanilla; 1 ½ lbs Powdered Sugar, sifted; 1 cup Toasted coconut

CategoryDessertYields12 Servings

Prep Time20 minsCook Time45 minsTotal Time1 hr 10 mins

Ingredients

Cake

5 Eggs, large

2 cups Sugar, divided

1 cup Unsalted butter, room temperature

1 ½ tsp Vanilla

2 cups San Antonio River Mill Brand® Sopaipilla Mix

1 cup Buttermilk

1 cup Pecans, finely chopped

1 cup Sweetened coconut flakes

Frosting

¾ cup Unsalted butter, room temperature

12 oz Cream cheese, room temperature

2 ½ tsp Vanilla

1 ½ lbs Powdered Sugar, sifted

Garnish

1 cup Toasted coconut

Instructions

PREHEAT oven to 325 °F.

LINE the bottom of three 8" cake pans with parchment paper, grease with butter; dust with flour.

Cake

BEAT eggs WHITES using an electric mixer until soft peaks form.

ADD, slowly, 1/2 cup sugar and beat until there is a consistency of meringue. SET aside.

CREAM butter, remaining sugar and vanilla in a second bowl. ADD egg YOLKS, one at a time, blend for 1 minute at medium speed.

ALTERNATE between adding Sopaipilla Mix and buttermilk to butter mixture, beginning and ending with Sopaipilla Mix.

FOLD egg whites, pecans and coconut. POUR batter into prepared pans.

BAKE 40-45 minutes, or until toothpick comes out clean.

COOL cakes 5-10 minutes before removing from pan. COOL completely on racks.

Frosting

CREAM butter, cream cheese and vanilla in a large bowl.

ADD powdered sugar, slowly, and beat well.

SPREAD frosting on the top of the first cake; place the second cake on top of the first and spread frosting on top; place the third cake on top of the second and frost entire cake.

Garnish

GARNISH with toasted coconut.

Nutrition Facts

12 servings

Serving size

1 slice

Ingredients

Cake

5 Eggs, large

2 cups Sugar, divided

1 cup Unsalted butter, room temperature

1 ½ tsp Vanilla

2 cups San Antonio River Mill Brand® Sopaipilla Mix

1 cup Buttermilk

1 cup Pecans, finely chopped

1 cup Sweetened coconut flakes

Frosting

¾ cup Unsalted butter, room temperature

12 oz Cream cheese, room temperature

2 ½ tsp Vanilla

1 ½ lbs Powdered Sugar, sifted

Garnish

1 cup Toasted coconut

Directions

PREHEAT oven to 325 °F.

LINE the bottom of three 8" cake pans with parchment paper, grease with butter; dust with flour.

Cake

BEAT eggs WHITES using an electric mixer until soft peaks form.

ADD, slowly, 1/2 cup sugar and beat until there is a consistency of meringue. SET aside.

CREAM butter, remaining sugar and vanilla in a second bowl. ADD egg YOLKS, one at a time, blend for 1 minute at medium speed.

ALTERNATE between adding Sopaipilla Mix and buttermilk to butter mixture, beginning and ending with Sopaipilla Mix.

FOLD egg whites, pecans and coconut. POUR batter into prepared pans.

BAKE 40-45 minutes, or until toothpick comes out clean.

COOL cakes 5-10 minutes before removing from pan. COOL completely on racks.

Frosting

CREAM butter, cream cheese and vanilla in a large bowl.

ADD powdered sugar, slowly, and beat well.

SPREAD frosting on the top of the first cake; place the second cake on top of the first and spread frosting on top; place the third cake on top of the second and frost entire cake.

Garnish

GARNISH with toasted coconut.

Notes

Italian Cream Cake

Ingredients Directions

Italian Cream Cake

Italian Cream Cake

Ingredients

Instructions

Ingredients

Directions

Notes

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