Italian Cream Snack Cake
Serves 12
30 mins prep
30 mins cook
60 mins total
This Italian Cream Snack Cake is perfect for any day but especially for Easter. It features a moist cake loaded with coconut, topped with a rich frosting and additional pecans and coconut. A delicious choice for spring celebrations!
0 servings
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1: Preheat oven to 325°F. Line and grease two 9x9 baking dishes or use one 9x13 dish for one layer. 2: Mix flour, baking soda, and baking powder in a medium bowl. Set aside. 3: Separate eggs, putting yolks in one bowl and whites in another. Set aside. 4: In a stand mixer bowl fitted with a paddle, beat butter and sugar together till soft and fluffy for 2-3 minutes. Add in egg yolks and continue to beat until combined. 5: Slowly add flour and buttermilk alternately until fully incorporated. 6: Fold in chopped pecans and shredded coconut. 7: In a clean stand mixer, whisk egg whites until white and fluffy peaks form, about 3-5 minutes. Fold into the cake batter until combined. 8: Bake for 25-30 minutes if using 9x9 dishes; 9x13 may take 30-35 minutes. Let cool for 5 minutes then transfer to cooling racks. 9: Make frosting by beating together butter and cream cheese until smooth. Add powder sugar, vanilla and almond extract, and heavy cream, then beat until smooth. 10: Frost the first layer and sprinkle half the pecan-coconut mixture. Place the other cake layer on top, frost, and sprinkle with remaining pecans and coconut.
