ITALIAN CREAM CAKE

Steps:

• Preheat the oven to 350°F. Prepare three 8" round cake pans by cutting a round of parchment paper and placing in the bottom of each cake pan. Spray with non-stick baking spray.
• In the bowl of a standing mixer, cream butter until smooth and fluffy. Add sugars and cream together for 4-5 minutes.
• Add one egg at a time, mixing on low speed until each egg is incorporated. Beat in the vanilla and almond extract.
• Add 1/3 cup of the buttermilk and beat in on low speed.
• Mix together the flour, baking powder, and baking soda and add ½ of this flour mixture to the butter/sugar mixture. Beat in on low speed until incorporated.
• Add another 1/3 cup of the buttermilk, then the remaining flour mixture, and then the remaining 1/3 cup of buttermilk.
• Beat in 1 cup of toasted pecan pieces and 1cup of coconut.
• Divide the cake batter evenly between the three pans and immediately place in the oven.
• Bake layers 25-30 minutes or until a toothpick inserted in the center of the cakes comes out with just a few crumbles.
• Allow the cakes to cook for about 10 minutes in the pan and then transfer to a cooling rack to cool the rest of the way.
• Wrap each cooled cake layer in plastic wrap and freeze for at least 30 minutes or up to 2 days.
• Prepare the frosting by beating together softened butter, cream cheese, and vanilla extract.
• Add powdered sugar and beat on high until combined.
• Drizzle in heavy whipping cream while beating until desired thickness is achieved.
• Remove 1 cup of the frosting to use for piping on the top of the cake (optional).
• Beat the toasted pecan pieces into the remaining frosting.
• To assemble cake, unwrap the chilled cake layers from their plastic wrap. Place one layer on a serving plate. Spread a couple spoonfuls of frosting over the top of the cake layer and spread smooth.
• Place a second layer of cake over the first layer and add a layer of frosting over that.
• Place the third layer of cake onto the stack. Mound the remaining frosting on the top of the cake and use a large offset spatula to spread the frosting across the top and down over the sides of the cake.
• Continue spreading the frosting to cover the entire cake. Place cake in the freezer to firm up for about 15 minutes.
• Load reserved frosting into a piping bag fit with an open star tip such as Tip #1M. Pipe swirls around the top perimeter of the cake using the reserved frosting (without the pecans). Sprinkle with toasted coconut.
• Chill or slice and serve immediately.