Josh-D. S. Davis

Xaminmo / Omnimax / Max Omni / Mad Scientist / Midnight Shadow / Radiation Master

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Italian Cream Cake
Josh 201604 KWP
joshdavis
Set oven to 350 (preheating)

Cream well:
2 cups sugar
1/2 cup shortening
1/2 cup oil
1/2 tsp vanilla
1/2 tsp butter flavor

Add 5 yolks (emulsifiers), one at a time, and stir after each one.

Once it's all creamed, add:
1 cup buttermilk

Then, add the dry team
2 cups flour
1 tsp soda
1 cup Angel Flake coconut (Canned is better than dry bagged)

Add the whites
Beat 5 egg whites until stiff
Fold egg whites gently into batter

Bake the cake
Pour equally into 3 round 8" cake pans.

Bake for 20-25 minutes at preheated 350 degrees F.

Melt and mix the icing in a double boiler
8oz cream cheese
1 stick margarine or butter
1/2 tsp vanilla
1/2 tsp butter flavor

Once melted, add:
1 box powdered sugar

Once smooth, add:
1/2 cup chopped pecans

Cool icing by placing pan/bowl in cold water.

Once the cake is out and cooled, spread the icing between layers, then on the top and sides.

Let set up overnight in the fridge.

Note: Individual slices freeze very well and are extremely tasty while still frozen.

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(Deleted comment)
Aye, lass.

Italian Carrot Cream Cake.

oOOO.... Jim's cousin is anti-coconut, and I realized that it's likely that carrot shreds could be used in place and would probably be really good. I'm going to have to try that.

(Deleted comment)

Re: Italian Carrot Cream Cake.

The coconut provides structure, along with the eggs. Getting rid of them would make the cake smaller and more dense. You'd probably want to add more leavening, which would change the flavor more.

Plus, carrots are already sweet, so it wouldn't be too far off from the coconut, but with neither, you'd be short on sweets too.

(Deleted comment)
Oh yes. This is my childhood birthday cake. I LOVE coconut.

The magic of the cake itself appears to be in using shortening and buttermilk, and properly beaten egg whites rather than tons of baking soda.

The coconut is important to the structure, so I think this would also make a good carrot cake.

I'm trying to figure out how I could make a GF/DF version of this that wouldn't suck so Erica and the boys could have some.

Substitutions and modifications

Butter flavor and shortening can be swapped for earth balance buttery spread



MOAR VANILLA! Up to 1 TBSP total



The coconut can be replaced with carrot shreds.


The wheat flour can be replaced with:
1 cup white rice flour
½ cup potato starch flour
¼ cup tapioca flour
1 teaspoon xanthan gum
1 ½ teaspoon baking powder

OR You could use Pamela's, but this adds salt and the levening would probably need to come up to 2tsp baking powder (still keeping 1t soda due to the acid in the buttermilk).



1 cup buttermilk = 1 cup soy, hemp or almond milk with 2 Tblsp lemon juice or 1T vinegar. Let it sit 5 minutes.

I think thinned Mimic Cream may curdle up better.



Cream Cheese can be replaced with coconut cream (not the piña colada sweet stuff, and it's a pain to make)

You could curdle a quart of mimic cream overnight in your fridge, then strain it through cheesecloth.

You could just use more butter and a tablespoon or two of almond milk, but it wouldn't have the same structure.


i like coconut. though iam not sure such a pie would be good for my figure...)) but i think i can cook it for my close people always! thanks for recipe!

Sharon ran across a similar recipe that looks amazing. I'm copying it here because LJ is tagged and searchable for me, whereas Facebook is not.

reference: https://www.facebook.com/sharon.haney5/posts/10154380633143017
source: http://imjussayin.co/italian-cream-cheese-cake-recipe/

Italian Cream Cheese Cake Recipe


Ingredients
1/2 cup butter, softened
1/2 cup shortening…
2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups flaked coconut
1 cup chopped pecans

CREAM CHEESE FROSTING:

2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup butter, softened
6 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Directions
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.

In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

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