Caramel Italian Cream Cake

[kirra]

Caramel Italian Cream Cake

Ingredients:

3 cups shaved coconut
1 cup finely chopped pecans
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups granulated sugar
1/2 cup firmly packed dark brown sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
Quick Caramel Frosting (Recipe follows)
Cream Cheese Frosting (Recipe follows)

Preparation:

Preheat oven to 350°. Place shaved coconut in a single layer in a shallow pan. Place pecans in a second shallow pan. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring halfway through.

Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.

Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut.

Beat egg whites at high speed until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.

Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake.


Quick Caramel Frosting

Ingredients:

1 cup butter
1 cup firmly packed light brown sugar
1 cup firmly packed dark brown sugar
1/2 cup heavy cream
4 cups powdered sugar, sifted
2 teaspoons vanilla extract

Preparation:

Bring first 3 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly (about 7 minutes).

Stir in cream, and bring to a boil; remove from heat. Pour into bowl of a heavy-duty electric stand mixer. Gradually beat in powdered sugar and vanilla at medium speed, using whisk attachment; beat 8 to 12 minutes or until thickened. Use immediately.

Note: Don't panic if you overbeat the frosting. Thin to a spreadable consistency by adding 1 to 2 tsp. hot water.



Cream Cheese Frosting

Ingredients:

8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator)
5 Tablespoons softened butter
2 teaspoons vanilla
3 cups powdered sugar (plus enough more to reach a consistency and taste that fit's your taste.)

Preparation:

Beat cold cream cheese with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.

Note: No softening the cream cheese (though you do have to plan ahead with the butter). No whipping to a certain point that occurs for all of ten seconds before it's ruined. The hardest part is not eating the frosting straight from the bowl by the spoonful.