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Receta Italian Cream Cake With A Coconut And Pineapple Icing
by Global Cookbook

Italian Cream Cake With A Coconut And Pineapple Icing
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  Raciónes: 12

Ingredientes

  • 2 c. sugar
  • 1 c. butter room temperature
  • 1/2 c. vegetable oil
  • 5 x Large eggs separated
  • 2 c. flour
  • 1 tsp baking soda
  • 1 c. buttermilk
  • 1/2 c. grnd pecans
  • 2 c. freshly-grated frzn coconut
  • 8 ounce cream cheese room temperature
  • 2 lb powdered sugar
  • 1 tsp pure vanilla extract
  • 2 Tbsp. lowfat milk
  • 1 c. crushed fresh pineapple
  • 1 c. pecan pcs

Direcciones

  1. Preheat the oven to 350 degrees. Lightly grease and flour 3 (8-inch) cake pans.
  2. Using an electric mixer, cream the sugar with 1/2 c. of the butter. With the mixer running, add in the oil and incorporate thoroughly. Add in the egg yolks, 1 at a time, beating well after each yolk.
  3. Sift the flour and baking soda together. Add in the grnd pecans to the flour mix. Alternately add in the flour mix and buttermilk to the egg mix. Mix thoroughly. Mix in 1 c. of the coconut.
  4. Using an electric mixer, beat the egg whites till stiff. Fold the egg whites into the cake batter. Pour the batter into the prepared pans.
  5. Bake the cakes for about 25 to 30 min or possibly till the center of each cake is set. Remove the cakes from the oven and cold on a wire cake. After the cakes have cooled, invert each cake onto a piece of parchment paper. Set the cakes aside.
  6. Using an electric mixer, cream the remaining butter with the cream cheese. Add in the powdered sugar, vanilla, lowfat milk and pineapple. Mix well. Mix in the pecans.
  7. Slice each cake in half, horizontally. Spread a thin layer of the frosting on top of each cake. Place the layers of cake on top of each other. Place the cake on a serving platter. Ice the sides of the cake with the remaining frosting. Sprinkle the top of the cake with the remaining coconut.
  8. This recipe yields 12 servings.