Perfectly moist sponge cake with tart pineapple, crunchy pecans, and sweet coconut flakes. Topped with a tangy and sweet cream cheese frosting. This Italian cream cake is absolute perfection.
1/2 cup softened butter
1 cup sugar
3 eggs
1 tsp vanilla extract
1 cup flour
1/4 tsp salt
1/2 tbsp baking powder
1/2 cup buttermilk
1 cup sweetened coconut flakes
1/2 cup chopped pecans
1 8 oz can crushed pineapple
FROSTING
1/4 cup softened butter
8 oz cream cheese
1 1/2 cups powdered sugar
1/4 cup chopped pecans
1/2 cup sweetened shredded coconut
Cream the butter and 3/4 cup of the sugar.
Separate the eggs and add the egg yolks and vanilla extract to the butter and sugar. Cream until pale and fluffy.
Mix the baking powder, salt and flour together. Alternate adding the flour mixture and the buttermilk. Mix until combined. Reserve 2 tbsp of the pineapple juice for the frosting and then add the crushed pineapple and mix in. Fold in the coconut and chopped pecans.
In a clean bowl, whip the egg whites until foamy. Add the remaining 1/4 cup of sugar and whip until you get soft peaks. Gently fold the egg whites into the cake batter. Be careful to not deflate the batter.
Pour the batter into a greased 9×13. Bake in a preheated oven at 350 F for 25-30 minutes. You want the cake to be golden brown and a toothpick to come out with soft crumbs. Allow to cool and prepare the frosting.
For the frosting beat the softened butter and cream cheese together. Add the reserved pineapple juice and beat again. Gently mix in the powdered sugar and beat until light and fluffy. Mix in the chopped pecans and shredded coconut.
Frost the cooled cake and enjoy. Store at room temperature for up to 3 days. Enjoy!
See all the notes above for a perfect cake!
Find it online: https://catastrophiccook.com/italian-cream-cake-2/