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Italian Cream Cake(Cook's Country)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)145.3407
Energy (kCal)8477.0643
Carbohydrates (g)822.161
Total fats (g)526.1345
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, then flour pans. Process coconut in food processor until finely ground, about 1 minute. Combine coconut, buttermilk, and vanilla in 2-cup liquid measuring cup and let sit until coconut is slightly softened, about 10 minutes; reserve. | 2. Combine flour, baking powder, salt, and baking soda in bowl. Using stand mixer fitted with paddle, beat butter, shortening, and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of reserved coconut-buttermilk mixture, scraping down bowl as needed. Add ¾ cup pecans and give batter final stir by hand. | 3. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 28 to 32 minutes. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.). | 4. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream of coconut, vanilla, and salt and beat until smooth, about 30 seconds. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Refrigerate until ready to use. | 5. When cakes are cooled, spread 1½ cups frosting over 1 cake round. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Press remaining pecans onto sides of cake. Serve. (Cake can be refrigerated for up to 2 days. Bring to room temperature before serving.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cake - - - -
    coconut 1 1/2 cups sweetened flaked toasted 424.8 18.276 3.9960000000000004 40.188
    buttermilk 1 cup - - - -
    vanilla extract 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    cake flour 2 1/2 cups 1239.85 267.2528 28.085 2.9455
    baking powder 2 teaspoons 4.876 2.5484 0.0 0.0
    salt 3/4 teaspoon - - - -
    baking soda 1/2 teaspoon 0.0 0.0 0.0 0.0
    butter 12 tablespoons unsalted cut softened 1026.0 47.141999999999996 32.058 86.4
    vegetable shortening 4 tablespoons cut 460.8 0.0 0.0 51.2
    sugar 1 3/4 3/4 1410.465 352.793 0.0 0.0
    egg 5 357.5 1.8 31.4 23.775
    pecan 2 cups 572.6933 107.32799999999999 11.7867 12.064
    - - - -
    butter 12 tablespoons unsalted softened 1221.768 0.1022 1.4484 138.2114
    confectioner ' sugar 2 1/4 cups - - - -
    cream coconut 1/2 cup 396.0 7.98 4.356 41.61600000000001
    vanilla extract 1/2 teaspoon 24.191999999999997 1.0626 0.005 0.005
    salt 1 pinch - - - -
    cream cheese 16 ounces cut softened 1338.12 15.876 32.2056 129.7296

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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