Italian cream cake from The Complete Cook's Country TV Show Cookbook (2017), 10th Anniversary Edition: Every Recipe and Every Review From All Ten Seasons (page 504) by America's Test Kitchen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Piebaker on November 27, 2016

    An excellent, attractive cake. Will make again. Light and very flavorful. Awesome icing. Four and a half stars because the coconut flavor is too subtle. Cream of coconut in the frosting is overpowered by the cream cheese. In the cake, ground toasted coconut adds depth of flavor, but is overshadowed by the pecans. Frosting: instructions call for creaming the butter and confectioners' sugar, adding cream of coconut and then chunks of cream cheese. Even with softened cream cheese, some small lumps remained after the required mixing time. Next time I will remove the butter-sugar mixture from the bowl, add the cream cheese and beat smooth, then add the butter-sugar mixture in gradually. If you have access, it is worth watching the video to see how they assemble and frost the cake. Pecans: I chopped the pecans more finely for the cake than the ones pressed on the outside of the frosted cake and was pleased with the results. Fresh pecans are a must, I got mine by mail order.

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