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Prep time
20 minutes
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Cook time
30 minutes
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Serves
8
Author Notes
Get ready for the delectable and mouthwatering Italian Cream Cake! This cake is a true delight, combining the perfect balance of flavors and textures. Whether you’re a novice in the kitchen or a seasoned baker, this recipe is sure to impress.
—The Salty Cooker
Ingredients
- Cake
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2 ¾ cups
1.1 GF flour
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2 ½ teaspoons
baking powder
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½ teaspoons
baking soda
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1 teaspoon
kosher salt
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1 teaspoon
vanilla extract
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1 teaspoon
almond extract
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2
eggs
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12 tablespoons
butter room temp
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1 ¾ cups
sugar
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1 cup
buttermilk I used 1 cup oat milk + 1 tsp vinegar
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½ cups
crushed pineapple juices pressed out
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1 cup
coconut sweetened
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1 ¼ cups
Pearson Farm Mammoth Pecans Chopped
- Frosting
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16 ounces
cream cheese
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1 teaspoon
vanilla extract
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1 teaspoon
almond extract
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5-8 cups
powdered sugar
Directions
- Cake
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Preheat the oven to 350 degrees and spray two 8” round cake pans with nonstick baking. Spray. Will also work for a 9×13 baking dish.
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In a bowl add the sugar and butter and mix on high for 3 minutes.
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Mix in the wet ingredients.
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Add the dry ingredients, pineapple, coconut and pecans.
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Mix until just incorporated.
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Split the batter between both cake pans and bake for 25-30 mins or until a toothpick comes out clean.
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Allow it to cool completely.
- Frosting
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Start with 5 cups of powdered sugar and add the rest of the ingredients together in a bowl and mix until smooth. Add additional powdered sugar up to 8 cups if needed.
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Ice the cooled cake. *Decorate outside with chopped pecans and coconut flakes. Enjoy!
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