71 PAULA DEEN’S BEST CAKES & PIES
1¼ cups butter, softened and divided
2 cups granulated sugar
5 large eggs
2 teaspoons vanilla extract
2 cups all-purpose fl our
1 teaspoon baking soda
1 cup whole buttermilk
1 cup sweetened fl aked coconut
1 cup chopped pecans
1 (8-ounce) package cream cheese,
softened
1 (16-ounce) package confectioners’
sugar
1 teaspoon almond extract
Garnish: toasted shaved coconut- Preheat oven to 350°. Spray 3 (9-inch)
round cake pans with baking spray
with fl our. - In a large bowl, beat 1 cup butter
and granulated sugar with a mixer
at medium speed until fl uff y, 4 to
5 minutes, stopping to scrape sides of
bowl. Add eggs, one at a time, beating
well after each addition. Beat in vanilla.
3. In a medium bowl, whisk together
fl our and baking soda. With mixer
on low speed, gradually add fl our
mixture to butter mixture alternately
with buttermilk, beginning and ending
with fl our mixture, beating just until
combined after each addition. Stir in
coconut and pecans. Spread batter into
prepared pans.
4. Bake until a wooden pick inserted
in center comes out clean, about
30 minutes. Let cool in pans for
10 minutes. Remove from pans, and
let cool completely on wire racks.
5. In a large bowl, beat cream cheese and
remaining ¼ cup butter with a mixer at
medium speed until smooth and creamy.
Gradually add confectioners’ sugar,
beating until smooth. Beat in almond
extract. Spread frosting between layers
and on top of cake. Garnish with toasted
coconut, if desired. Cover and refrigerate
for up to 3 days.
Italian Cream Cake
Makes 1 (9-inch) cake