Italian wedding cake
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 734, total fat 40 G., saturated fats 11 G., proteins 6 G., carbohydrates 93 G., fiber 3 G., cholesterol 21 mg, sodium 492 mg, sugar 77 G.
Calories 734, total fat 40 G., saturated fats 11 G., proteins 6 G., carbohydrates 93 G., fiber 3 G., cholesterol 21 mg, sodium 492 mg, sugar 77 G.
Italian wedding cake is actually a traditional dessert of the American South, and no one knows how this coconut cake got its name because it has nothing to do with Italy or weddings. In her recipe, Sandra Lee decided to make it even more tropical by adding pineapple chunks and pecans to the crust. The result is a magnificent cake for any occasion, be it a birthday, March 8th, or even a small wedding—why not?!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (500 g) of dry white sponge cake mix
- 110 g softened butter
- 1 and 1/4 cups of sour milk or kefir
- 3 egg whites
- 1 tbsp vanilla extract
- 1/4 tsp almond extract
- 1 can (220 g) canned pineapple chunks, drained
- 0.5 cup sweet coconut flakes
- 2 cups chopped pecans, divided in half
- 2 x 450g jars of store-bought cream cheese frosting
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Recipes with similar ingredients: cake mix, Pineapple, eggs, sour milk, kefir, almond extract, pecans, coconut flakes, cream cheese
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Lightly spray two 8-inch cake pans with cooking spray; set aside. In a large bowl, combine the cake mix, butter, buttermilk, egg whites, and extracts. Mix with a mixer on low speed for 30 seconds, scraping down the sides of the bowl as needed. Beat on medium speed for 2 minutes. Add the pineapple, coconut, and 1 cup of pecans.
- Divide the batter into 2 prepared pans. Bake in the preheated oven for 31–36 minutes, or until a cake tester inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack and let them cool completely.
- In a small bowl, combine the remaining 1 cup nuts with the frosting. Using a serrated knife, cut both cake layers in half horizontally to make 4 layers. Assemble the cake, spreading 1/2 cup frosting over the top of each layer. Cover the entire cake with the remaining frosting. Slice and serve.
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