This delicious Italian Wedding Cake is a delightful combination of moist layers filled with rich frosting and coconut. Perfect for special occasions, this cake will impress your guests with its flavor and presentation.
Preparation time
45min
Cooking time
30min
Ingredients
12 Servings
- 300 g all-purpose flour
- 5 g baking powder
- 5 g baking soda
- 240 ml buttermilk
- 225 g cream cheese
- 5 eggs
- 200 g granulated sugar
- 150 g pecans
- 400 g powdered sugar
- 100 g sweetened shredded coconut
- 225 g unsalted butter
- 10 ml vanilla extract
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and flour three 9-inch round cake pans.
Step 2
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Step 3
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4
In a separate bowl, combine the flour, baking soda, and baking powder. Gradually add this to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture.
Step 5
Stir in the sweetened shredded coconut.
Step 6
Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
Step 7
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 8
To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until light and fluffy.
Step 9
Stir in the chopped pecans.
Step 10
Once the cakes are completely cool, spread the frosting between the layers and on top and sides of the cake.
Step 11
Sprinkle additional shredded coconut on top of the cake for decoration, if desired.