DirectionsStep1Preheat the oven to 325F and grease two 8 inch or 9 inch round cake pans very well (the 8 inch pans will take a little longer to cook but the layers will be higher and I think they will look better). Line the pans with parchm…Step2In a large bowl, beat the butter with the sweetener until well combined. Beat in the egg yolks one at a time, mixing well after each addition. Beat in the heavy cream and vanilla extract.Step3In another bowl, whisk together the almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt. Beat into the butter mixture until just combined.Step4In another large bowl, beat the egg whites with the cream of tartar until they hold stiff peaks. Gently fold into the cake batter.Step5Divide the batter evenly among the prepared pans and spread to the edges. Bake 35 to 45 minutes (or longer, depending on your pans), until the cakes are golden on the edges and firm to the touch in the middle.Step6Remove and let cool completely in the pans, then flip out onto a wire rack to cool completely. Remove the parchment from the layers if it comes out with them.Step7In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener and vanilla extract until well combined.Step8Slowly add the heavy whipping cream until a spreadable consistency is achieved.Step9Place the bottom layer on a serving plate and cover the top with about 1/3 of the frosting. Add the next layer and frost the top and the sides.Step10Sprinkle the top with the toasted coconut and pecans. Refrigerate at least half an hour to let setIngredientsIngredients1 cupButter (softened)1 cupSwerve Sweetener4 Large Eggs (room temperature, separated)½ cupHeavy Cream (room temperature)1 teaspoonVanilla Extract1 ½ cupsAlmond Flour½ cupCoconut (shredded)½ cupPecans (chopped)¼ cupCoconut Flour2 teaspoonsBaking Powder½ teaspoonSalt¼ teaspoonCream Of Tartar8 ouncesCream Cheese (softened)1 cupPowdered Swerve Sweetener1 teaspoonVanilla (extract)½ cupHeavy Whipping Cream (room temperature)2 tablespoonsCoconut (shredded, lightly toasted)2 tablespoonsPecans (chopped, lightly toasted)See moreNutritionalNutritional372 Calories37 gTotal Fat125 mgCholesterol6 gCarbohydrate196 mgSodium6 gProteinFrom alldayidreamaboutfood.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Italian Cream Sheet Cake
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WEBApr 7, 2017 · Butter and flour a 13x9-inch baking pan. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at …
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WEBDec 4, 2021 · For frosting, beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and almond extract, and mix on …
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WEBDec 2, 2021 · Line a large baking sheet with parchment paper. Spread the pecans on the baking sheet and bake for 6 to 8 minutes or until fragrant. Set aside to cool completely. Spray three 8-inch round cake pans well …
WEBSep 17, 2023 · Instructions. Preheat the oven to 350°F. Prepare three 8” round cake pans by cutting a round of parchment paper and placing in the bottom of each cake pan. Spray with non-stick baking spray. In the bowl …
WEBPreparation. Preheat oven to 350º F and lightly grease a jelly roll baking sheet with butter or non-stick spray. In a medium bowl, whisk together flour, baking soda and salt, then set aside. In a large bowl or mixer, cream …
WEBFeb 3, 2020 · Preheat oven to 350 degrees and grease the a 9x13 baking dish. In a medium bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, beat together the butter and sugar until light and …
WEBPreheat oven to 350˚F. Grease a 9×13 pan by spraying it with cooking spray and then setting it aside. In a large bowl, use an electric mixer to cream together the shortening, butter, and sugar until light and fluffy. …
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WEBApr 21, 2017 · Add egg yolks, one at a time, beating well after each addition. Alternate adding flour mixture and buttermilk mixture to the butter mixture, beginning and ending with the flour mixture (1/3 of the flour, 1/2 …
WEBFeb 12, 2024 · Prepare the Baking Dish: Pour the batter into a buttered 5×7 inch baking dish. Alternatively, you can use a 5×5 inch dish, two 10-ounce ramekins, or a cupcake pan for Italian cream cupcakes. Bake the Cake: …
WEBJun 2, 2022 · Bake for 30 minutes, then let the cakes cool in their pans for 10-15 minutes before inverting onto a cooling rack. Cream together the butter and cream cheese until smooth, then stir in the extracts and salt. …
WEBDec 4, 2021 · Whisk the all purpose flour, baking powder, salt, and baking soda in a medium bowl. 2. In a large mixing bowl, beat the butter and shortening together at medium-low speed until combined. Add the sugar …
WEBDec 18, 2023 · Mix flour, baking soda and baking powder in a medium bowl. Set aside. Separate eggs putting yolks in one bowl and whites in another. Set aside. In a stand in …
WEBBeat the egg whites at high speed with a mixer until stiff peaks form (do not overbeat). Fold the egg whites into the batter and then pour the batter into the prepared pans. Bake the cakes at 350° for 20-25 minutes or until a …
WEBAdd another ⅓ of the flour mixture, rest of the buttermilk, then last of the flour mixture, mixing well after each addition. (i.e. flour, buttermilk, flour, buttermilk, flour) Add the vanilla & mix well. 6. Stir in the remaining …
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WEBStep 2. Coat bottoms of 3 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside. Step 3. …