adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Italian Wedding Cake
Italian Wedding Cake
0 Likes
Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
95 minutes
Coconut-pineapple cake with pecan-cream cheese frosting, perfect for celebrations!
Ingredients:
  • 0.5 cup buttermilk
  • 1 teaspoon baking soda
  • 0.5 cup shortening
  • 0.5 cup margarine
  • 5 egg yolks
  • 0.25 teaspoon almond extract
  • 5 egg whites
  • 0.5 cup drained crushed pineapple
  • 0.5 cup flaked coconut
  • 1 cup chopped pecans
  • 0.75 cup butter, softened
  • 4 cups confectioners' sugar
  • 2 teaspoons vanilla extract
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C), then generously grease and flour three 8-inch pans. In a separate bowl, mix together the buttermilk, baking soda, and salt, and let it sit for a bit.
  • Combine shortening, margarine, and sugar in a large bowl until light and fluffy. Add egg yolks one by one, then mix in 1 teaspoon each of vanilla and almond extract. Alternate adding buttermilk mixture and flour, mixing until just combined. In a separate bowl, beat egg whites until stiff peaks form, then gently fold into batter. Stir in pineapple, coconut, and 1 cup pecans.
  • Divide the batter among the pans. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  • For the frosting: Combine butter, cream cheese, and confectioners' sugar until smooth. Mix in 2 teaspoons of vanilla and 1 cup of pecans. If the frosting is too thick, add milk a teaspoon at a time until it's the right consistency.

Similar Recipes