Billie's Italian Cake
One of my favorite cakes transformed into cupcakes!
Servings: 9 cupcakes
Ingredients
For the cake
- 5 eggs separated
- ½ cup (114 g) unsalted butter
- 1 cup (236 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- 1 tablespoon vanilla extract
- 1 cup (85 g) sweetened coconut flakes
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup (236 ml) buttermilk
For the icing
- 16 ounces (454 g) cream cheese
- 1 cup (227 g) unsalted butter
- 2 teaspoon vanilla extract
- 2 pounds (907 g) powdered sugar
- 1 cup (109 g) chopped pecans
- 1 cup (85 g) sweetened coconut flakes
Instructions
- Preheat oven to 350 °F (177 °C). Grease and flour three 9-inch round cake pans or 2 quarter sheet pans or one 9x12-inch pan.
- To make the cake, beat the egg whites until they're stiff. Transfer them to another bowl, then clean mixing bowl and beater.5 eggs
- Combine the butter, vegetable oil, and granulated sugar in the mixing bowl and mix until light and fluffy. Add the egg yolks and vanilla, then beat until smooth.1/2 cup unsalted butter, 1 cup vegetable oil, 1 cup granulated sugar, 1 tablespoon vanilla extract
- Add the coconut and beat to combine.1 cup sweetened coconut flakes
- Combine the flour, baking soda, and baking powder in a bowl then alternate adding the flour mixture and the buttermilk, mixing for a few seconds after each addition.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 cup buttermilk
- Add the egg whites and fold them gently in with the rest of the batter.
- Pour the batter onto the greased pans and spread it out. Bake cakes for 15-18 minutes or until a toothpick comes out clean.
- Turn the cakes out of the pans and allow them to cool completely.
- In the meantime, you can make your icing. To make, combine the cream cheese, butter, vanilla, and powdered sugar in a mixing bowl. Beat until very light and fluffy.16 ounces cream cheese, 1 cup unsalted butter, 2 teaspoon vanilla extract, 2 pounds powdered sugar
- Add 3/4 cup of the chopped pecans (reserving 1/4 cup for topping) and the 1 cup of coconut flakes. Mix until all combined.1 cup chopped pecans, 1 cup sweetened coconut flakes
- Stack the cake layers, spreading a generous amount of icing in between each layer. Take the extra icing and spread it all around the sides.
- End with sprinkling of the remaining chopped pecans.
- You can wrap the cake up or place in tupperware for up to a week.
Notes
Source: page 243 of Ree Drummond's The Pioneer Woman Cooks: Food From My Frontier
Nutrition
Serving: 1 cupcake | Calories: 1395 kcal | Carbohydrates: 159 g | Protein: 11 g | Fat: 83 g | Saturated Fat: 52 g | Trans Fat: 1 g | Cholesterol: 210 mg | Sodium: 394 mg | Potassium: 276 mg | Fiber: 4 g | Sugar: 131 g
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