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Award-Winning Italian Cream Cake

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This Award-Winning Italian Cream Cake is a three-layer masterpiece featuring a moist buttermilk crumb, flaked coconut, and crunchy walnuts, all smothered in a luxurious cream cheese frosting.

Ingredients

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2 cups white sugar

1 1/2 cups unsalted butter, divided

5 eggs, separated

1 teaspoon baking soda

2 cups all-purpose flour

1 1/2 cups buttermilk

1 1/4 cups chopped walnuts, divided

1 cup flaked coconut

3 1/2 cups confectioners sugar

1 8 ounce package cream cheese

1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 Fahrenheit. Grease and flour three 9-inch round cake pans.

2. Beat 2 cups white sugar, 1 cup butter, and egg yolks together in a bowl with an electric mixer until creamy.

3. Beat in flour, alternating with buttermilk, beating briefly after each addition.

4. Beat in baking soda, then fold in 1 cup walnuts and coconut.

5. In a separate clean bowl, beat egg whites until stiff peaks form; fold gently into the batter.

6. Divide batter evenly among the three prepared pans.

7. Bake for 20 to 25 minutes or until a toothpick comes out clean.

8. Cool cakes in pans for 10 minutes before turning out onto wire racks to cool completely.

9. Beat confectioners sugar, cream cheese, remaining 1/2 cup butter, and vanilla extract until smooth and creamy.

10. Spread frosting onto cooled layers, stack them, and garnish the top with the remaining 1/4 cup walnuts.

Notes

Ensure all dairy and eggs are at room temperature before starting.

Do not overmix the batter after adding the egg whites to keep the cake light.

Store the finished cake in the refrigerator due to the cream cheese frosting.

Nutrition

Find it online: https://www.flavourrecipe.com/award-winning-italian-cream-cake/