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Italian desserts hold a special place in the hearts and palates of food lovers around the world. Renowned for their rich flavors, luxurious textures, and often intricate presentations, these sweet creations are steeped in centuries of culinary tradition. From the velvety tiramisù to the delightful panna cotta, Italian desserts are not just treats; they are a celebration of life, love, and family. One dessert that stands out for its delightful balance of flavor and texture is the Italian Cream Cake.

Quick Italian Cream Cake

A delightful twist on a classic dish.
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

3 large eggs, separated

1 tsp vanilla extract

1 cup buttermilk

1 cup shredded coconut (sweetened or unsweetened, your preference)

½ cup chopped walnuts or pecans (optional)

1 cup cream cheese, softened

4 cups powdered sugar

1 tsp vanilla extract (for frosting)

2 tbsp milk (adjust for desired consistency)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy.

        Add Egg Yolks and Vanilla: Add the egg yolks one at a time, mixing well after each addition. Then, mix in 1 tsp of vanilla extract.

          Combine with Buttermilk: Gradually add half of the dry mixture to the butter mixture, followed by the buttermilk, and then the remaining dry ingredients. Mix until just combined.

            Fold in Coconut and Nuts: Gently fold in the shredded coconut and chopped nuts (if using) to the batter.

              Whip Egg Whites: In a separate bowl, beat egg whites until stiff peaks form, then fold them into the batter gently. Be careful not to deflate the egg whites too much.

                Bake the Cakes: Pour the batter equally into the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

                  Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

                    Prepare the Frosting: In a bowl, beat the softened cream cheese, 1 tsp vanilla extract, and milk together until smooth. Gradually add the powdered sugar and continue mixing until well combined and creamy.

                      Frost the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top, then place the second layer on top. Frost the top and sides of the entire cake.

                        Decorate (Optional): Garnish with additional shredded coconut or chopped nuts on top if desired.

                          Serve and Enjoy: Slice, serve, and enjoy the deliciousness of your Quick Italian Cream Cake!

                            Prep Time: 20 minutes | Total Time: 1 hour | Servings: 10 slices