Italian cake

Description

The pastry is simple and quick to prepare. I recommend using coconut flakes instead of coconut shreds—they're much tastier. You don't need a special occasion to bake this cake; you can treat yourself anytime. The cake is very delicious, tender, and delicate. Decorate it with coconut flakes and nuts. Serve with tea or coffee.

Instructions

1. 1

   Step 1

   Prepare the dough. Place the butter into the mixer bowl, beat at medium speed, and gradually add the granulated sugar.

2. 2

   Step 2

   Separate the yolks from the whites, add one yolk at a time to the butter mixture, and beat well after each addition.

3. 3

   Step 3

   Sift the flour into a bowl, add the baking soda, and mix well. Gradually add the dry ingredients to the mixer bowl alternately with buttermilk, beating the batter thoroughly.

4. 4

   Step 4

   In a separate bowl, beat the egg whites until stiff peaks form, then fold them into the main batter and add the vanilla extract.

5. 5

   Step 5

   Add half of the coconut flakes and chopped nuts, mix everything well.

6. 6

   Step 6

   Divide the dough among three baking pans and place in a preheated oven at 170 degrees for 25–30 minutes. Then remove the cakes from the oven and let them sit in the pans for 5 minutes.

7. 7

   Step 7

   Transfer each cake from the pan to a wire rack and let cool completely.

8. 8

   Step 8

   Let's make the frosting. In the bowl of a mixer, combine cream cheese, butter, vanilla extract, and sugar. Beat thoroughly until light and smooth.

9. 9

   Step 9

   Add the remaining coconut flakes and nuts to the cream.

10. 10

    Step 10

    Spread the cooled cake layers with the prepared cream, and decorate the top and sides with it. Refrigerate the cake for several hours. Enjoy this delicious dessert.

11. 11

    Step 11

    Ready. Serve at the table.