16 Boston Italian Creme Cake Recipe Get Ready To Indulge!

Ingredients:

Cake:

• 1 cup unsalted butter, softened
• 1 1/2 cups white sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

Frosting:

• 1/2 cup unsalted butter, softened
• 1 8-ounce package cream cheese, softened
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped pecans

Instructions:

1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add in the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, sift together the flour and baking soda. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk.
4. In a small bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter. Stir in the shredded coconut and chopped pecans.
5. Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes before removing them to cool completely on wire racks.
6. To make the frosting, beat the butter and cream cheese together until smooth. Add in the vanilla extract and confectioners' sugar, beating until well combined.
7. Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining layers. Use the remaining frosting to cover the sides of the cake.
8. Garnish with additional shredded coconut and chopped pecans if desired. Serve and enjoy!

This Boston Italian Creme Cake is a true crowd-pleaser. The combination of creamy frosting, moist cake, and crunchy pecans and coconut make for a harmonious blend of flavors and textures. Plus, it's a beautiful and impressive dessert to serve at any special occasion. Give this recipe a try and you'll see why it's a beloved Southern classic.

HTML Code:

<h2>Ingredients:</h2> <h3>Cake:</h3> <ul> <li>1 cup unsalted butter, softened</li> <li>1 1/2 cups white sugar</li> <li>5 large eggs, separated</li> <li>1 teaspoon vanilla extract</li> <li>2 cups all-purpose flour</li> <li>1 teaspoon baking soda</li> <li>1 cup buttermilk</li> <li>1 cup sweetened shredded <b>coconut</b></li> <li>1 cup chopped <b>pecans</b></li> </ul> <h3>Frosting:</h3> <ul> <li>1/2 cup unsalted butter, softened</li> <li>1 8-ounce package cream cheese, softened</li> <li>1 teaspoon vanilla extract</li> <li>4 cups confectioners' sugar</li> <li>1/2 cup sweetened shredded <b>coconut</b></li> <li>1/2 cup chopped <b>pecans</b></li> </ul> <h2>Instructions:</h2> <ol> <li>Preheat your oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.</li> <li>In a large bowl, cream together the butter and sugar until light and fluffy. Add in the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.</li> <li>In a separate bowl, sift together the flour and baking soda. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk.</li> <li>In a small bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter. Stir in the shredded <b>coconut</b> and chopped <b>pecans</b>.</li> <li>Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes before removing them to cool completely on wire racks.</li> <li>To make the frosting, beat the butter and cream cheese together until smooth. Add in the vanilla extract and confectioners' sugar, beating until well combined.</li> <li>Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining layers. Use the remaining frosting to cover the sides of the cake.</li> <li>Garnish with additional shredded <b>coconut</b> and chopped <b>pecans</b> if desired. Serve and enjoy!</li> </ol> <p>This Boston Italian Creme Cake is a true crowd-pleaser. The combination of <b>creamy</b> frosting, moist cake, and crunchy <b>pecans</b> and <b>coconut</b> make for a harmonious blend of flavors and textures. Plus, it's a beautiful and impressive dessert to serve at any special occasion. Give this recipe a try and you'll see why it's a beloved Southern classic.</p>