italian cream bundt cake

Name: Italian Cream Bundt Cake
Cook time: 1 h 20 min
Yield: 10
Cuisine: American
Ingredients: 1 1/2 cup(s) unsalted butter, softened; 1 package(s) 8 ounces cream cheese, softened; 2 cup(s) sugar; 1 cup(s) firmly packed light brown sugar; 1 1/2 teaspoon(s) salt; 5 - eggs; 1 tablespoon(s) vanilla; 3 cup(s) all purpose flour; 1/2 teaspoon(s) baking powder; 1 cup(s) finely chopped pecans, toasted; 3/4 cup(s) sweetened flaked coconut, toasted; - garnish: powdered sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 10 -12

cook time 1 Hr 20 Min

method Bake

Ingredients For italian cream bundt cake

1 1/2 c

unsalted butter, softened
1 pkg

8 ounces cream cheese, softened
2 c

sugar
1 c

firmly packed light brown sugar
1 1/2 tsp

salt
5

eggs
1 Tbsp

vanilla
3 c

all purpose flour
1/2 tsp

baking powder
1 c

finely chopped pecans, toasted
3/4 c

sweetened flaked coconut, toasted
garnish: powdered sugar

How To Make italian cream bundt cake

1
Spray a 15 cup bundt pan with nonstick baking spray with flour. Set aside. In a large bowl, beat butter and cream cheese until fluffy, 3-4 minutes. Add sugars and salt; beat at high speed 10 minutes; stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour and baking powder, beating until well combined. Stir in pecans and coconut. Spoon batter into prepared pan.

2
Place in a cold oven. Bake at 300F until a wooden pick inserted near center comes out clean, approximately 1 hour and 20 minutes. Let cool in pan 10 minutes. Remove from pan, and let cool completely on a wire rack. Garnish with powdered sugar, if desired.
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