Description
A rich and creamy Italian cream cake recipe inspired by the Pioneer Woman.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans.
- In a bowl, mix flour, baking soda, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add egg yolks, one at a time, then mix in vanilla and buttermilk.
- Gradually add the dry ingredients to the wet mixture.
- Fold in coconut and pecans.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold egg whites into the batter.
- Divide the batter among the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.
Notes
- Use fresh coconut for better flavor.
- Chill the cake before frosting for easier handling.
- This cake pairs well with cream cheese frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: italian cream cake, pioneer woman, dessert, cake recipe