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Caramel Italian Cream Cake

1
Annacia *

By
@Annacia

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12 (the total time start to finish is 2 hrs 25 mins which is really what you want to know)
Prep:
30 Min
Cook:
25 Min
Method:
Bake

Ingredients

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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

Step-by-Step

  • 1CAKE:
  • 2Preheat 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.
  • 3Beat 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.
  • 4Combine 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.
  • 5Beat 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.
  • 6Bake 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).
  • 7Prepare 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.
  • 8Cream Cheese Frosting:
  • 9Beat 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.
  • 10Quick Caramel Frosting:
  • 11Bring first 3 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly (about 7 minutes).
  • 12Stir 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.
  • 13Tip: Don't panic if you overbeat the frosting. Thin to a spreadable consistency by adding 1 to 2 tsp. hot water.

Printable Recipe Card

About Caramel Italian Cream Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: Italian
Dietary Needs: Vegetarian




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