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caramel italian cream cake

review
Annacia avatar
Private Recipe by
Annacia *
@Annacia
Moose Jaw, SK

I don't know the original source of this recipe. It was mailed to me years back from a friend. However I do know that it's a queen of the showstoppers and tastes even better than it looks.

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yield 12 (the total time start to finish is 2 hrs 25 mins which is really what you want to know)
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For caramel italian cream cake

  • 3 c
    shaved coconut
  • 1 c
    finely chopped pecans
  • 1/2 c
    butter, softened
  • 1/2 c
    shortening
  • 1 1/2 c
    granulated sugar
  • 1/2 c
    firmly packed dark brown sugar
  • 5
    large eggs, separated
  • 1 Tbsp
    vanilla extract
  • 2 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 c
    buttermilk
  • 1 c
    sweetened flaked coconut
  • quick caramel frosting
  • cream cheese frosting
  • QUICK CARAMEL FROSTING: LIKE THE CLASSIC CARAMEL FROSTING, THIS ONE HARDENS QUICKLY, SO COOL THE CAKE LAYERS BEFORE YOU START TO MAKE IT.
  • 1 c
    butter
  • 1 c
    firmly packed light brown sugar
  • 1 c
    firmly packed dark brown sugar
  • 1/2 c
    heavy cream
  • 4 c
    powdered sugar, sifted
  • 2 tsp
    vanilla extract
  • CREAM CHEESE FROSTING
  • 1/4 c
    butter, softened
  • 4 oz
    cream cheese, softened
  • 2 c
    powdered sugar
  • 1 tsp
    vanilla extract

How To Make caramel italian cream cake

  • 1
    CAKE:
  • 2
    Preheat oven to 350°. Place shaved coconut in a single layer in a shallow pan. Place pecans in a second shallow pan. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring halfway through.
  • 3
    Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.
  • 4
    Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut.
  • 5
    Beat egg whites at high speed until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.
  • 6
    Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
  • 7
    Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake.
  • 8
    Cream Cheese Frosting:
  • 9
    Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
  • 10
    Quick Caramel Frosting:
  • 11
    Bring first 3 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly (about 7 minutes).
  • 12
    Stir in cream, and bring to a boil; remove from heat. Pour into bowl of a heavy-duty electric stand mixer. Gradually beat in powdered sugar and vanilla at medium speed, using whisk attachment; beat 8 to 12 minutes or until thickened. Use immediately.
  • 13
    Tip: Don't panic if you overbeat the frosting. Thin to a spreadable consistency by adding 1 to 2 tsp. hot water.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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