Italian Cream Cake Sallye Recipes

Steps:

• NOTE: IT IS MUCH MORE EFFICIENT IF YOU PERFORM ALL THESE TASKS BEFORE BEGINNING Preheat oven to 350ºF Grease and flour three each 9" cake pans, set aside Sift flour and baking soda together, set aside Separate whites and yolks of eggs into 2 different bowls, set aside Line 2 baking sheets with parchment paper (one for pecans and one for coconut) Finely chop pecans in food processor or by hand
• Place shaved coconut in a single layer on baking sheet Place chopped pecans on second baking sheet Bake coconut and pecans at the same time for 5 to 7 minutes until coconut is toasted and pecans are lightly toasted and fragrant Stir once to expose all sides of coconut and pecans Remove from oven and set aside
• Mix butter and shortening on medium speed with electric mixer until light and fluffy Gradually add sugars (brown and granulated) to butter, beating well until creamy
• Add egg yolks one at a time, beating after each addition until blended Continue beating while you add the vanilla Turn off mixer temporarily
• Stir toasted pecans into flour mixture, reserving 1 tablespoon of pecans for garnish
• While beating butter mixture at low speed, add flour mixture and buttermilk alternately into butter mixture, ending with flour mixture. Stir in one cup sweetened coconut Turn off mixer and wash beaters thoroughly for next process. Make sure all grease is removed from beaters if you plan to re-use them. You can use another mixer if available. (I have several sets of beaters for just this reason).
• Beat egg whites in large chilled mixing bowl at high speed until stiff peaks form. Turn off mixer Fold stiff egg whites into cake batter Pour equal amounts of batter into each of the three greased and floured 9" round cake pans
• Bake at 350º for 23-25 minutes or until a wooden toothpick inserted in center comes out clean Cool in pans on wire rack for 10 minutes Remove from pans onto wire rack to completely cool
• Prepare Caramel frosting (instruction below) and immediately spead between layers and on top of cake Prepare Cream cheese frosting (instructions below) and spread over sides of cake Press 3 cups of toasted shaved coconut onto sides of cake Sprinkle reserved pecans over top of cake.
• CARAMEL FROSTING INSTRUCTIONS: Place butter and brown sugar in heavy sauce pan over medium heat Bring to rolling boil Stir in heavy cream and bring back to boil Remove from heat Gradually beat in powdered sugar and vanilla at medium speed using whisk attachment on mixer Beat until thickened (about 8 minutes) Do not overbeat or it will set up. If frosting does set up (gets too hard to spread), thin out adding 1 teaspoon hot water at a time until desired spreading consistency is reached.
• BUTTER CREAM CHEESE FROSTING INSTRUCTIONS: Beat butter and cream cheese on medium speed until mixture is creamy Sift powdered sugar in another bowl, then begin adding it to butter/cheese mixture while continuing to beat at low speed with mixer until well blended. Add vanilla and continue beating until vanilla is blended into frosting Use immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
• In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.