18 Italian Cream Cake Recipe Without Coconut Taste The Magic Today!

Published on: Mar 15, 2024

Italian cream cake is a classic dessert that is beloved by many. However, traditional recipes often call for coconut, which can be a turn-off for those who don't enjoy the taste or have allergies. But fear not, because we have a delicious Italian cream cake recipe without coconut that will satisfy your cravings without sacrificing flavor or texture. This recipe is easy to follow and produces a moist and decadent cake that will impress any crowd. So let's get baking!

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Ingredients:

For the cake:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 5 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1/2 cup chopped walnuts

For the frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add in the eggs, one at a time, mixing well after each addition.
  4. In a separate bowl, sift together the flour and baking soda.
  5. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk and vanilla extract.
  6. Stir in the chopped pecans and walnuts.
  7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before removing them and allowing them to cool completely on a wire rack.
  9. To make the frosting, beat together the cream cheese, butter, and vanilla extract until smooth and creamy.
  10. Gradually add in the powdered sugar, mixing until well combined.
  11. Once the cakes are cool, place one layer on a cake stand and spread a layer of frosting on top. Repeat with the remaining layers, stacking them on top of each other.
  12. Cover the entire cake with the remaining frosting, making sure to smooth it out evenly.
  13. Optional: top with additional chopped nuts for decoration.
  14. Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
This Italian cream cake recipe without coconut is sure to become a new favorite in your household. The combination of rich butter cake, tangy cream cheese frosting, and crunchy nuts creates a perfect balance of flavors and textures. Plus, the absence of coconut allows the other ingredients to shine through and make this cake truly stand out. So go ahead and give this recipe a try – we guarantee you won't be disappointed.
18 italian cream cake recipe without coconut Taste the magic today!

Italian Meatballs

yield: 8 total time: 85 minutes
4.6 Stars (33 reviews)
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Ingredients

  • 1 pound ground beef at least 16 percent fat
  • 1 pound ground pork
  • 2/3 cup milk whole or 2 percent
  • 3 slices white bread crusts removed, about 3 ounces
  • 1/4 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 2 teaspoons kosher salt
  • 1 tablespoon fresh parsley chopped
  • 2 teaspoons black pepper
  • 1 teaspoon dried oregano or marjoram
  • 3 garlic cloves minced
  • 1 cup flour for dusting
  • 1/3 cup olive oil
  • 2 1/2 cups tomato sauce make in step 1 of method or use already prepared
  • 2 tablespoons olive oil
  • 3/4 cup finely chopped onions
  • 3/4 cup carrots finely chopped
  • 3/4 cup chopped celery finely
  • 2 tablespoons fresh parsley chopped
  • 1 clove garlic minced
  • 28 ounces tomatoes crushed or whole, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
  • 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
  • 1 teaspoon tomato paste
  • salt
  • freshly ground black pepper

Nutrition

  • Calories : 630 calories
  • Carbohydrate : 37 grams
  • Cholesterol : 145 milligrams
  • Fat : 39 grams
  • Fiber : 5 grams
  • Protein : 31 grams
  • SaturatedFat : 12 grams
  • Sodium : 1270 milligrams
  • Sugar : 13 grams
  • TransFat : 0.5 grams
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