ITALIAN CREAM BUNDT CAKE
This Italian Cream Cake is a Southern Buttermilk Bundt Cake with coconut, pecan and cream cheese frosting.
INGREDIENTS:
FOR THE CAKE:
- 4 large eggs
- 1/2 teaspoon of salt
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon of baking powder
- 1 cup of milk
- 1 cup unsalted butter, softened
- 1 teaspoon of vanilla extract
- 1 cup chopped pecans
- 1 cup sweetened grated coconut
- 1 cup lightly packed brown sugar
FOR THE ICING:
- 1 cup icing sugar, sifted
- 2 to 3 tablespoons of milk
- 4 ounces of cream cheese, at room temperature
- 1/2 teaspoon vanilla extract
DIRECTIONS:
TO MAKE THE CAKE:
First, preheat the oven to 350 ° F. Line a baking sheet with parchment paper or aluminum foil. Generously grease a 10 or 12 cup Bundt pan.
Then, spread the pecans and coconut in a single layer on the baking sheet. Bake for 10 to 15 minutes, stirring occasionally, until the coconut is lightly browned. Let cool.
Whisk together the flour, baking powder and salt. Put aside.
Using an electric mixer on medium speed, beat the butter, sugar and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just enough to combine.
Reserve about 2 tablespoons each of toasted pecans and coconut to use for garnish. Stir the remaining pecans and coconut into the cake batter.
Transfer the dough to the prepared Bundt pan and distribute evenly. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.
Let the cake cool in the pan for 20 minutes. Then, flip the cake onto a serving plate to cool completely.
TO PROVIDE LIGHTING:
Using an electric mixer on medium speed, beat the cream cheese, icing sugar and vanilla until well combined and smooth.
Add 2 tablespoons of milk and mix well. Add more milk, a small amount at a time, if necessary to achieve the desired consistency. The enamel should be thick but flowable.
Pour the icing over the cooled cake. Garnish with the reserved pecans and coconut. Happy Cooking Time.
