Billie's Italian Cream Cake

Happy Valentine's Day!  While most people will go for something chocolatey today, I am always good with anything that is smothered in frosting. 

I can't even tell you how long I have had this recipe saved for.  It feels so good to finally check it off the list.  This is Pioneer Woman's favorite Italian Cream Cake recipe.  I, on the otherhand, had never tried an Italian Cream Cake.

The flavor of the cake reminded me of a yellow cake.  The cake only has one cup of sugar in it, but with the coconut and frosting, it ends up really sweet.  Make sure to add the pecans to help cut through some of that sweetness.  I might even add more pecans next time.

The cake stays moist and soft even after being refrigerated and tastes delicious.

Billie's Italian Cream Cake

adapted from: The Pioneer Woman

(Printable Recipe) or (Printable with Picture)

Cake:

1 stick unsalted butter, softened
1 c. vegetable oil
1 c. sugar + 3 Tbl., divided
5 whole eggs, separated
3 tsp. vanilla extract
1 c. shredded coconut
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk

Frosting:
4 oz. cream cheese, softened
2 sticks unsalted butter, softened
pinch of salt
3 tsp. vanilla extract
5-6 c. powdered sugar
milk, only if needed
1 c. sweetened, flaked coconut, toasted
1 c. chopped pecans or walnuts

Preheat oven to 350 degrees.  Grease and flour 3 (9-inch) round cake pans; set aside.  Cream together butter, oil and 1 cup sugar until fluffy.  Mix in the egg yolks and vanilla.  Mix in the coconut.  In a separate bowl, combine the flour, baking soda, baking powder and salt.  Add dry ingredients alternately with the buttermilk to the batter.  In a separate bowl, beat egg whites until soft peaks form and fold into the cake batter.  Divide batter between the three cake pans.  Sprinkle the top of each cake with one Tablespoon of sugar.  Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool in the pans for 15 minutes.  Invert cakes to a wire rack and cool completely.

For the frosting: Beat together butter and cream cheese until smooth.  Add the salt and vanilla and beat until combined.  Add powdered sugar, one cup at a time, beating after each addition.  Add a little milk, only if needed, to reach desired consistency.  Spread between layers of cooled cake and on the top and outside of cake.  Press toasted coconut into the outer layer of cake.  Sprinkle chopped nuts over the top.  Slice and serve.  Store any leftover cake in the refrigerator.    

Jenn's Notes: I think the chopped pecans are a must.  They help cut through some of the sweetness of the other ingredients.  Yummy cake.