This was my nana’s all-time favorite cake!

This was my nana’s all-time favorite cake! Now I know why.

Italian Cream Cake, a dessert that harmonizes indulgence with exquisite flavors, is a delightful surprise hailing from the southern United States. Despite its name suggesting European origins, the cake’s roots are firmly planted closer to home. The ‘Italian’ in its name is believed to originate from the use of cream cheese, which was once regarded as an exotic Italian ingredient in certain American circles. Over time, this cake has become a staple for celebrations such as weddings, birthdays, and festive holidays, combining the lightness of sponge cake with the opulence of cream cheese frosting. The inclusion of toasted pecans and coconut flakes enhances its texture, creating a dessert that is both comforting and luxurious.

Serving Italian Cream Cake: Elegance in Simplicity

When presenting this cake, minimalism allows its rich flavors to shine. A dusting of powdered sugar can elevate its elegance, while a robust espresso or cappuccino complements the richness, creating a perfect harmony of flavors. For a contrasting touch, consider serving it with fresh berries or a scoop of vanilla gelato.

Italian Cream Cake Recipe

Ingredients:

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup shortening
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup flaked coconut
• 1 cup chopped pecans (toasted)

Cream Cheese Frosting Ingredients:

• 8 ounces cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 1 teaspoon pure vanilla extract
• 4 cups powdered sugar
• Additional chopped pecans and flaked coconut for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Cream 1/2 cup butter and shortening until light. Add granulated sugar and beat well.
3. Add egg yolks one at a time, then 1 tablespoon vanilla. Sift flour and baking soda, and add alternately with buttermilk. Stir in coconut and pecans.
4. Beat egg whites to stiff peaks and fold into the batter.
5. Divide batter among pans, bake for 25-30 minutes. Cool in pans for 10 minutes, then on wire racks.
6. For frosting: Beat cream cheese, 1/2 cup butter, and 1 teaspoon vanilla. Gradually add powdered sugar.
7. Frost cooled cake layers, sides, and top. Garnish with pecans and coconut.

For those mindful of their diet, especially following Weight Watchers points, here’s an approximation of the points per serving for this delectable Italian Cream Cake:

Weight Watchers Points:

Given the richness and the ingredients used, a slice of Italian Cream Cake (1/12th of the cake) is approximately 15-20 points on the Weight Watchers scale. The exact points may vary based on the specific brands of ingredients and portion sizes, so it’s always best to calculate using the Weight Watchers app or their official resources for precise tracking.

Enjoy this elegant dessert in moderation, savoring each luxurious bite!