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Italian Cream Cake

Italian Cream Cake


Yield: 1 cake

Serves: 16-18

Prep: 20 min

Cook: 50 min

Ready: 1 hr 10 min


Ingredients

  • Miss Dot's Pound Cake, with 1/2 cup pecan pieces added to batter

Icing

  • 8 ounces cream cheese

  • 4 ounces Marscapone cheese

  • Scant pinch powdered stevia

  • 1 teaspoon vanilla extract

  • 1/2 cup pecan pieces

  • 3/4 cup toasted organic shredded coconut

Instructions

  1. Bake pound cake according to recipe in 8 inch parchment lined cake rounds. Whip cheeses and stevia, then add vanilla and set icing aside. After cake has thoroughly cooled, assemble on platter by layering the cake, icing and then the pecans and coconut. Repeat twice more to make a beautifully presented two-layer cake.

Comments

KITCHEN BASICS / WINTER
DINNER / PALEO / FODMAP

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