The Italian cream cheesecake is a lovely classic cake with a great sweet taste. Given the name “Italian,” the origins of this cake are not Italian at all! To be specific, it is derived from the southern parts of the US. Some belief it to be from Texas, while others consider it to come from Georgia.
No matter where it comes from, this cheesecake has a wonderful flavor that appeals to all. The Italian cream cheesecake we are going to discuss here is a three-layered moist cake with toasted pecans and shredded coconut. The whipped cream frosting adds to the pleasant taste of this light classic cake.
Separate the egg whites and place them aside to reach room temperature before whipping. Use three 8-inch cake pans with parchment paper circles and grease the sides and corners. Preheat the oven to 175 degrees Celsius.
Mix the baking soda, flour, and salt in another bowl. Beat together the shortening, butter, and sugar in another bowl for about 4 minutes until it gets fluffy with a light color. Next, add the yolks while mixing them to be combined with other ingredients. Now, add about a third of the flour mixture you have already prepared and keep mixing the batter.
Now it’s time to add half of the buttermilk. Mix them well until the batter feels like being curdled. After that, add another portion of the flour mixture and combine until all the ingredients are mixed thoroughly. Add the remaining buttermilk, keep mixing, and in the end, add the rest of the flour mixture. Now set the mixed bowl aside.
Use the high speed of the electric mixer to whip the egg whites until you see stiff peaks. Then add it to the batter alongside the pecans and coconut. Mix well and gently add the egg whites that are remained. Divide the batter on cake pans and bake them for half an hour. In the end, remove it from the oven to let it cool down for 3-4 minutes.
Firstly, beat the Kalleh Willie cream cheese in a bowl until it gets smooth. Use another bowl for whipping the heavy cream, vanilla extract, and powdered sugar on the mixer’s high speed. Divide the mixed cream into three even shares and gently add one after another to the cream cheese while you keep mixing them.
Use a big knife to make the surface of the cake flat. Place one layer of the cake on a plate and spread about a cup of the frosting atop. Repeat the process for the next layer as well and spread the remaining frosting on its top. Finally, put the cake in your freezer for about 20 minutes, which is enough for the outer layer to get frosted.
Frost the sides of the cake and press the toasted coconut around it. Apply what is left of frosting to form shells on the cake edges and sprinkle the rest of the pecan crumbs on it. Now you can put it in the refrigerator until it’s ready to serve.