Italian Cream Cheese Cake
Italian Cream Cheese Cake. Beat in egg yolks and vanilla. Using a spatula, stir in the pecan pieces and the coconut.
Beat egg whites and fold into batter. In a medium bowl, whisk together flour, salt, and baking soda. This pillowy soft, ultra-moist cake features the sweet flavors of coconut and vanilla and includes a cup of chopped pecans for added texture and nuttiness.
Lightly fold in the egg whites until mixed well.
Make sure that the ingredients are very well combined.
Turn mixer on high and beat until light and fluffy. Add extract and then lower the speed of your mixer to add powdered sugar (more or less to desired consistency). Mix on high until smooth and add more powdered sugar.
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Douglas Crumb
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