Italian Cream Cake

[{"selector":"#anim-fa0755b7-8fa4-4d94-85e9-2a03bfef3bd7","keyframes":{"transform":["translate3d(0px, 100.75446%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Italian Cream Cake

[{"selector":"#anim-85456a30-4ef6-4ca2-9054-3616098bea59","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(0.95)","offset":0.25},{"transform":"scale(1.05)","offset":0.75},{"transform":"scale(1)","offset":1}],"delay":0,"duration":600,"easing":"cubic-bezier(0.3, 0.0, 0.0, 1)","fill":"both","iterations":1}] This glorious Italian Cream Cake is a spectacular cake, any which way you slice it. The rich thick pecan and coconut filled batter is only trumped by the decadent cream cheese frosting.

[{"selector":"#anim-f1e07268-7ffb-46a2-8dfb-9e1c807f8d5e","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] 1 I n the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes – Add the eggs 1 at a time beating well after each addition.

[{"selector":"#anim-02795a64-9263-4a93-a3f8-061da07d196d","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] 2 Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.

[{"selector":"#anim-30f86cd3-7185-431a-a340-67a85ebced4c","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] 3 Mix in ½ of the coconut and 1 cup of toasted pecans by hand.

[{"selector":"#anim-f4ba5180-6d73-42b9-9793-fe3b41d66460","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] 4 Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.Mix in ½ of the coconut and 1 cup of toasted pecans by hand.

[{"selector":"#anim-31df48d5-483f-4f28-8b00-b0bbcdffab3f","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] 5 For the frosting: Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla and almond extracts. Gradually add the powdered sugar, beating until creamy and smooth.

[{"selector":"#anim-587170ba-875a-494c-b26a-e82321cdf358","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] 6 Frost the cake between the layers sprinkling each with reserved toasted pecan pieces. Add the final layer and frost the top and sides. Frost the cake between the layers sprinkling each with reserved toasted pecan pieces. Add the final layer and frost the top and sides.

[{"selector":"#anim-1c691cd8-e910-496d-a5c7-1447d349da7d","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] 7 Store chilled until serving.!

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