Italian Cream Pound Cake
Italian Cream Pound Cake
Ingredients
- For the Cake:
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable shortening
3 cups granulated sugar
6 large eggs, separated
3 cups all-purpose flour
½ tsp baking soda
½ tsp salt
1 cup buttermilk, room temperature
1 tsp vanilla extract
1 tsp almond extract
1 cup shredded sweetened coconut
1 cup finely chopped pecans
- For the Cream Cheese Frosting:
1 (8 oz) package cream cheese, softened
½ cup (1 stick) unsalted butter, softened
1 tsp vanilla extract
4 cups powdered sugar, sifted
1 cup shredded sweetened coconut (for garnish)
½ cup chopped pecans (for garnish)
Directions
- Cake:
- Preheat oven to 325°F (160°C). Grease and flour a Bundt pan or tube pan.
- In a large mixing bowl, cream butter, shortening, and sugar until light and fluffy (about 5 minutes).
- Add egg yolks, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients to creamed mixture alternately with buttermilk, beginning and ending with flour.
- Stir in vanilla, almond extract, coconut, and pecans.
- In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold into batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 15 minutes before turning out onto a wire rack to cool completely.
- Frosting:
- Beat cream cheese and butter until smooth and creamy.
- Add vanilla, then gradually beat in powdered sugar until fluffy.
- Spread frosting evenly over cooled cake.
- Sprinkle with additional coconut and pecans for garnish.
Kitchen Tools You’ll Need
Essential Baking Tools
Electric Hand Mixer or Stand Mixer
