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!
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.
