Hey there, welcome to our recipe blog. Right here you can get a guide on just how to make really delicious ITALIAN CREAM BUNDT CAKE dishes. The manufacturing procedure is extremely simple, you simply need to adhere to the methods that we have actually composed on this page. The complying with are the phases of just how to prepare ITALIAN CREAM BUNDT CAKE. Please follow the directions well.
The trick, I’ve found, is to take the things we love about those favorite recipes and make something new. And that is why you’ll find not only the classic Italian Cream Cake here on BoB, but you’ll also find Italian Cream Tart, Italian Cream Trifles, and Italian Cream Snack Cake.
And now I’m adding Italian Cream Bundt Cake to the list. The combination of coconut, pecans, and cream cheese is just more than I can resist!
INGREDIENTS:
FOR THE CAKE:
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
FOR THE GLAZE:
- 4 ounces cream cheese, at room temperature
- 1 cup confectioners’ sugar, sifted
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons milk
DIRECTIONS:
TO MAKE THE CAKE:
- Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Generously grease a 10- or 12- cup Bundt pan.
- Spread the pecans and coconut in a single layer on the baking sheet. Bake 10 to 15 minutes, stirring occasionally, until the coconut is lightly browned. Set aside to cool.
- Whisk together the flour, baking powder, and salt. Set aside.
- ……………………………………
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