Italian Cream Cake

Directions

Preheat your oven to 350 degrees. Grease, flour and line 3 heart shaped, or 8 inch pans with parchment and set aside.

In the bowl of your stand mixer, beat the butter and sugar until light and fluffy..about 3 minutes.

Add in your eggs, one at a time until well incorporated.

Add in the vanilla, salt and baking soda.

Alternate adding the flour and buttermilk until just blended.

Fold in the pecans and coconut.

Divide the batter equally in the pans. I used an ice cream scoop to do this.

Bake for 15 to 17 minutes until very lightly golden brown. Keep an eye out to make sure they don’t over bake.

Cool for 10 minutes before inverting them onto a wire rack to cool completely before icing.

Make the frosting

In the bowl of your stand mixer, beat the butter and cream cheese until fully combined and creamy.

Add in the vanilla and salt and mix until incorporated.

Slowly add in the powdered sugar and beat until the frosting is very smooth and creamy.

I added about 6 drops of red gel food coloring to make this pink color. You can use any color you like!

Fill and crumb coat the cake, then place it in the fridge for 30 minutes to set.

Place the frosting in the fridge for about 10 minutes to firm up before you frost and decorate the cake.

Serve the same day!

I chilled the cake before I cut it into slices and wrapped each one in wax paper and foil and froze them. I wanted to serve it to company coming this weekend and wanted the cake to be fresh. If you don’t eat the cake the same day, or the next, I would freeze it for up to a month.

Enjoy!!

xo