Coconut Pecan Italian Wedding Cake

One of my families all time favorite cake! Italian Wedding Cake AKA Coconut Cake. Sooooooo good! You don't want to miss this one! But, that's not all! Check out this clever little hack with what to do with leftover cake.
I do make this with Fresh Milled Flour, but can easily be made with All Purpose Flour.
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For a Two Layer Cake (see below for recipe for a 3 layer cake)
Ingredients:
Cake
1 Cup butter
2 Cups AP flour OR 270 grams of soft wheat milled fine
1 tsp baking soda
2 Cups Sugar
5 eggs
1 Cup Buttermilk
1 tsp vanilla
1/2 Cup chopped pecans
1 Cup sweetened coconut
Directions
For the cake, preheat oven to 350 degrees Fahrenheit. Grease, paper and flour 2 9 inch round cake pans.
Mix the flour and baking soda and set aside
With a mixer cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, 1 at a time until well incorporated. Add the vanilla. Slowly add the flour and buttermilk alternately. Once everything is well incorporated, add the the pecans and coconut and stir in.
At this point, if you are using FMF then let the batter sit for 30 minutes before baking.
Pour batter into pans and bake for 25 minutes or until a cake tester comes out clean. Let cool completely. Then frost.
Frosting for a 2 layer cake
Frosting:
8 ounces cream cheese softened
1/2 stick butter softened
1 pound powdered sugar
2 tsp vanilla
1/2 cup chopped pecans
1/2 cup sweetened coconut
In a mixer beat the cream cheese and butter together until well mixed. Add the powdered sugar and vanilla and whip until fluffy. Add a pinch or two of salt. Frost cake and sprinkle some of the pecan and coconut in between layers, on the sides (if desired) and on the top.
For a Three Layer Cake:
Ingredients:
Cake
1- 1/2 Cup butter
3 Cups AP flour OR 400 grams of soft wheat milled fine
1.5 tsp baking soda
3 Cups Sugar
8 eggs
1-1/2 Cup Buttermilk
2 tsp vanilla
1 Cup chopped pecans
2 Cup sweetened coconut
Directions
For the cake, preheat oven to 350 degrees Fahrenheit. Grease, paper and flour 3 9 inch round cake pans.
Mix the flour and baking soda and set aside
With a mixer cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, 1 at a time until well incorporated. Add the vanilla. Slowly add the flour and buttermilk alternately. Once everything is well incorporated, add the the pecans and coconut and stir in.
At this point, if you are using FMF then let the batter sit for 30 minutes before baking.
Pour batter into pans and bake for 25 minutes or until a cake tester comes out clean. Let cool completely. Then frost.
Frosting for a 3 layer cake
16 ounces cream cheese softened
1 stick butter softened
2 pounds powdered sugar
1 Tbsp vanilla
1/2 cup chopped pecans
1/2 cup sweetened coconut
In a mixer beat the cream cheese and butter together until well mixed. Add the powdered sugar and vanilla and whip until fluffy. Add a pinch or two of salt. Frost cake and sprinkle some of the pecan and coconut in between layers, on the sides (if desired) and on the top.
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[@francegilbert6364]

Yummmm ❣️

[@cindyoconnellHealth]

Thank you~

[@bethanyfarless6620]

Nice hack!! It's the best way! 😁

[@cindyoconnellHealth]

Thanks for teaching me! I'm using that on the lemon cake today 😃

[@nuttynora182]

Looks delicious!!!!

[@cindyoconnellHealth]

Thank you! It's sooooo good! 🤤