Instructions
Step 1: Preparing the Cake Batter
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
Gradually add dry ingredients to the butter mixture, alternating with buttermilk (begin and end with dry). Mix until just combined.
Gently fold in coconut and pecans.
Step 2: Baking the Cake
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Pour batter into the pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Preparing the Cream Cheese Frosting
Beat softened cream cheese until smooth. Gradually add powdered sugar, beating until combined.
In a separate bowl, whip heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture. Stir in lemon zest.
Step 4: Assembling the Cake
Once the cake is cool, slice it horizontally in half. Spread frosting on the bottom layer, top with the second layer, and frost the entire cake.
Garnish with extra coconut and pecans.
Keto and Low Carb Variations
For a keto/low-carb version, substitute almond flour for all-purpose flour, use a keto-friendly sweetener, coconut milk for buttermilk (omitting coconut in the batter), and powdered erythritol for powdered sugar in the frosting.
Tips
- Use room temperature ingredients.
- Don’t overmix the batter.
- Cool completely before frosting.
- Add rum or almond extract for extra flavor (optional).
- Store in the refrigerator for up to 3 days.
Conclusion
Enjoy your delicious Italian Cream Cheese Cake! It’s perfect for celebrations or a simple sweet treat. Happy baking!
FAQs
Q: Can I freeze this cake?
A: Yes, freeze the unfrosted cake (wrapped tightly) for up to 3 months. Thaw overnight in the refrigerator.
Q: Can I use different nuts?
A: Yes, try walnuts or almonds.
Q: Can I use a different frosting?
A: Yes, vanilla buttercream or chocolate ganache would work well.