Ingredients
- 2 cups sugar
- 1 cup butter, room temperature
- 1/2 cup vegetable oil
- 5 eggs, separated
- 2 cups flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup ground pecans
- 2 cups fresh grated frozen coconut
- 8 ounces cream cheese, at room temperature
- 2 pounds powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- 1 cup crushed fresh pineapple
- 1 cup pecan pieces
Directions
Preheat the oven to 350 degrees. Lightly grease and flour 3 (8-inch) cake pans. Using an electric mixer, cream the sugar with 1/2 cup of the butter. With the mixer running, add the oil and incorporate thoroughly. Add the egg yolks, 1 at a time, beating well after each yolk. Sift the flour and baking soda together. Add the ground pecans to the flour mixture. Alternately add the flour mixture and buttermilk to the egg mixture. Mix thoroughly. Fold in 1 cup of the coconut. Using an electric mixer, beat the egg whites until stiff. Fold the egg whites into the cake batter. Pour the batter into the prepared pans. Bake the cakes for about 25 to 30 minutes or until the center of each cake is set. Remove the cakes from the oven and cool on a wire cake. After the cakes have cooled, invert each cake onto a piece of parchment paper. Set the cakes aside. Using an electric mixer, cream the remaining butter with the cream cheese. Add the powdered sugar, vanilla, milk and pineapple. Mix well. Fold in the pecans. Slice each cake in half, horizontally. Spread a thin layer of the frosting on top of each cake. Place the layers of cake on top of each other. Place the cake on a serving platter. Ice the sides of the cake with the remaining frosting. Sprinkle the top of the cake with the remaining coconut.
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By me2cancook
New Jersey
on December 04, 2012
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OMG!! Emeril really came through for me this Thanksgiving. This cake was so YUMMY!!! I also made his carrot cake, which in my opinion was even better than this cake. I made a few adjustment, I used canned pineapples 2 crushed and 1 chunky, next time I will use an extra can of chunky, please make sure you drain and squeeze all the juice from the pineapple. I only used the pineapple for the filling, not the outside of cake. Also, I used the liquid to make a simple syrup for drenching the 3 layers of cake prior to frosting, added more pineapple flavor. The cake was so light and fluffy, but if you want a richer flavor, just add another stick of butter, which I will do next time. I also adjusted the vanilla to taste. This cake is a must make recipe!!! Lori, NJ
By connie2662
on July 16, 2012
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My sisters favorite cake ever!! I've bought her this cake from a great bakery and she has had the best, so she thought. I decided this year I would bake this cake for her birthday and it was a hit. I can't believe it!! It's her favorite Italian Cream Cake she has ever had. Now I'm giving her the recipe so she can bake him this cake for his birthday. Don't freak out over the steps it takes to make this cake , just make sure the first time you make it you give yourself time to prep , bake , and Ice it the next goround will go so much faster. Awesome cake and so worth the time it takes to make it. Like they say when in Rome This recipe is from a Italian and that's what so great about it. Thank you so much Emeril!!
Connie
By shirleyj6152
jackson,ms
on April 16, 2012
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Thank you Emeril!!! This was the best cake I ever made. Delicious! !!
Read all 19 reviews