Italian Cream Cheese Cake Recipe

Introduction

Welcome to this delicious Italian Cream Cheese Cake recipe! If you’re a fan of creamy and indulgent desserts, then this recipe is perfect for you. With its rich flavors and velvety texture, this cake is sure to impress your friends and family. Whether you’re hosting a special occasion or simply craving a sweet treat, this Italian Cream Cheese Cake will not disappoint.

Ingredients

To make this mouthwatering Italian Cream Cheese Cake, you will need the following ingredients:

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

¾ cup unsalted butter, softened

1 ½ cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

½ cup shredded coconut

½ cup chopped pecans

8 ounces cream cheese, softened

½ cup powdered sugar

1 cup heavy cream

1 teaspoon lemon zest

Additional shredded coconut and chopped pecans for garnish

Steps

Follow these step-by-step instructions to prepare your Italian Cream Cheese Cake:

Step 1: Preparing the Cake Batter

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.

Gently fold in the shredded coconut and chopped pecans.

Step 2: Baking the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Pour the cake batter into the prepared pan and smooth the top with a spatula.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 3: Preparing the Cream Cheese Frosting

In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue beating until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Stir in the lemon zest.

Step 4: Assembling the Cake

Once the cake has cooled completely, carefully slice it in half horizontally to create two layers.

Spread a generous amount of the cream cheese frosting on the bottom layer of the cake. Place the second layer on top and frost the entire cake with the remaining cream cheese frosting.

Garnish the cake with additional shredded coconut and chopped pecans.

Keto and Low Carb Variations

If you’re following a keto or low carb diet, you can still enjoy a delicious Italian Cream Cheese Cake. Simply substitute the all-purpose flour with almond flour and use a keto-friendly sweetener instead of granulated sugar. You can also use coconut milk instead of buttermilk and omit the shredded coconut in the cake batter. For the frosting, use a sugar-free sweetener and replace the powdered sugar with powdered erythritol.

Tips

Here are a few tips to ensure your Italian Cream Cheese Cake turns out perfectly:

Make sure all the ingredients are at room temperature before starting.

Do not overmix the cake batter to avoid a dense texture.

Allow the cake to cool completely before frosting to prevent the frosting from melting.

For a richer flavor, you can add a splash of rum or almond extract to the cake batter.

Store the cake in the refrigerator for up to 3 days.

Conclusion

Now that you have the recipe for this delectable Italian Cream Cheese Cake, it’s time to impress your taste buds and those around you. Whether you’re celebrating a special occasion or simply treating yourself to a delightful dessert, this cake is sure to please. Enjoy the creamy texture, the sweetness of the frosting, and the delightful crunch of the coconut and pecans. Happy baking!

FAQs

Q: Can I freeze the Italian Cream Cheese Cake?

A: Yes, you can freeze the cake without the cream cheese frosting. Wrap it tightly in plastic wrap and aluminum foil, and it can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving.