by Melissa Meyers
A Valentine’s day dessert recommendation from Mary Hanson
When I asked Mary Hanson for a favorite chocolate recipe to share for Valentine’s day, she gave me an unexpected answer. She shared, “I am somewhat of an anomaly as chocolate is not my favorite dessert like most woman I know. Maybe it is my Scandinavian heritage, but I love anything with butter, almond, vanilla extracts, cream cheese and pecans. That being said, here is a favorite cake, and it is so pretty too.” Though I can’t imagine not loving chocolate, this cake could rightfully be renamed Italian Dream Cake. It looks absolutely amazing. After reading through the recipe ingredients, the combination of coconut, pecan, vanilla, almond extract, and buttermilk definitely made me want to try this cake.
Mary also shared that, “This is a special cake to me. I have a friend who is a great baker and knows I am not big on chocolate. She has made this for me. It looks elegant sitting on a cake plate, because it is taller with the three layers. We used this recipe a few years ago for a Calvary evening event where we served more upscale desserts. We had the whole cake on the table, and served it by hand as people came by. We were expecting folks to choose ONE piece of cake from the different varieties, but when they saw the cake they all wanted it. I tried to cut the slices as thin as I could so everyone could get some!”
If you were at that event, and had a chance to try it, here is recipe…
Italian Cream Cake
Preheat oven to 350 degrees. Bake time: 25-30 mins
Ingredients:
- 2 cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking power
- 1 cup unsalted butter softed
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 2 tsp. pure vanilla extract
- 1/2 tsp. pure almond extract
- 5 large eggs
- 1 cup whole buttermilk
- 14 oz. package sweetened flaked coconut, divided
- 1 1/2 cups pecan pieces toasted, divided
- Frosting ingredients
- 2 (8 oz.) cream cheese softened to room temperature
- 1 cup unsalted butter softened
- 2 lb. bag of powered sugar
- 2 tsp. pure vanilla extract
- 1/2 tsp. pure almond extract
- reserved coconut toasted
- 1/2 cup reserved pecans toasted
Preheat oven to 350 degrees. Grease the three, 9 inch cakes pans and flour them. Sift the flour, baking soda, and baking powder together. In a separate bowl, cream together the butters, sugars, and vanilla and almond extracts. Beat until creamy and fluffy. Add the five eggs, ONE at a time. Beating between each egg until fully incorporated. Add the sifted ingredients , alternating with the buttermilk. After all the ingredients have been added, beat until fully mixed. By hand, stir in half the coconut flakes (7oz.), and 1 cup of toasted pecans. Divide the batter between the three cake pans. Bake in oven for 25-30 mins. until a toothpick comes out clean.
Frosting: Cream together the cream cheese and butter until light and fluffy. Add the vanilla and almond extract. Slowly mix in the powdered sugar until the frosting is creamy.
Build your layers: Frost the cake between the layers, sprinkling with reserved toasted pecans. Add the top layer and frost on all sides. Press toasted coconut into the sides and decorate the top as desired. See how Mary did her toppings in the photo. Chill until ready to serve. Serve with hot strong cup of black coffee or glass of cold milk.
Melissa Meyers is co-editor of, The Stir, wife to John, and mother to two children, Malcolm (17) and Emily (14). She is a Neonatal Nurse and Creative Writer. She is the author of, Beneath the Ancient Dust: Inspirational Stories from Nine Years in Afghanistan. At Calvary, she enjoys teaching on Thursday mornings with Heather at Renovare. Coffee, reading, and walking are some of her hobbies. She will accept an invitation out for coffee anytime.