How to Make Italian Wedding Cake

Italian Wedding Cake is a decadent white cake that's filled with coconut and topped with a thick cream cheese frosting. It's often served at the bridal reception and other wedding party events, but may also be used as the actual wedding cake recipe. Still, you don't have to wait for the Big Day to enjoy it; here's how to make your very own Italian wedding cake.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• ½ cup fresh butter, softened
• 8 oz. full-fat cream cheese
• 16 oz. powdered sugar
• 1 tsp. vanilla
• Whole walnuts/pecans
• Fresh coconut

The Cake

1. Preheat the oven to 350 degrees.

2. Prepare the cake pans. Lightly grease and flour each cake pan, and set aside.

3. Dissolve the baking soda in buttermilk. Set aside.

4. In medium bowl, cream the butter and shortening with sugar. Blend on medium speed until thoroughly combined.

5. Add eggs and vanilla. Add the egg yolks to the butter mixture and combine thoroughly. Mix in the vanilla until blended.

6. Make the batter. Add flour and buttermilk to the butter mixture with a wooden spoon, and combine thoroughly.

7. Add coconut and nuts. Fold in the flaked coconut and chopped nuts.

8. Prepare egg whites. Beat the egg whites in a separate bowl until stiff. Slowly fold into cake batter to make it light, fluffy, and airy.

9. Pour batter into pans. Pour the batter into each pan until ¾ full.

10. Bake for at least 30 minutes until cakes rise and are cooked through the center.

11. Leave to cool on wire racks.

The Frosting

12. Prepare the cream cheese mixture. Cream the butter and cream cheese on medium speed until smooth.

13. Add the powdered sugar until combined, then add vanilla. Mix until smooth and creamy.

14. Spread on cake. Frost the cake with cream cheese frosting.

15. Add coconut. Sprinkle fresh coconut on sides of cake.

16. Decorate with nuts. Add whole nuts to the top of cake for the final touch.

17. Let set for at least 10 to 15 minutes.

18. Serve, and enjoy!

Tips & Warnings

• Cream cheese frosting can be made ahead of time and stored in the refrigerator.
• Reduced fat and fat-free cream cheese does not create the right texture for frosting in this recipe.

[PamelaAlexander]

on 10/19/2008 This sounds Delicious!!!!!!!!!!!!