Texas Italian Cream Cake

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cb_Desserts300Filled with coconut and pecans and frosted with fluffy cream cheese, this foolproof cake bakes up big for a dramatic presentation. By all indications, this cake, popular throughout the southern United States, has its origins in Texas, where, for some mysterious reason, it is always called Italian Cream Cake.  Frost it with Cream Cheese Frosting.

Texas Italian Cream Cake
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
Equipment: two 9-inch round cake pans, electric mixer
  • 2 cups unbleached white flour
  • 1¼ teaspoons baking soda
  • ¼ teaspoon salt
  • ½ cup unsweetened grated coconut
  • 1 cup butter, at room temperature
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure coconut extract
  • 1 cup buttermilk
  • 1 cup lightly toasted chopped pecans
  • 1 recipe Cream Cheese Frosting
  1. Preheat the oven to 350°.
  2. Butter the cake pans and lightly dust them with flour.
  3. In a bowl, sift together the flour, baking soda, and salt.
  4. Add the grated coconut and mix well. Set aside.
  5. In a large bowl with an electric mixer, cream the butter and sugar.
  6. Add the eggs one at a time, beating well after each addition.
  7. Stir in the vanilla and coconut extracts.
  8. Alternate adding the buttermilk and the flour mixture to the creamed mixture, beating well after each addition to form a smooth batter.
  9. Stir in the toasted pecans.
  10. Divide the batter evenly between the two prepared pans.
  11. Bake until the cake begins to pull away from the edges of the pan and a knife inserted in the center comes out clean, about 30 minutes.
  12. Cool the layers in the pans for about 5 minutes and then turn them out onto a rack to cool completely.
  13. Frost with Cream Cheese Frosting

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