Walnut Overload, Four Layer Italian Cream Cake

May 10, 2023May 10, 20230 1
Walnut Overload, Four Layer Italian Cream Cake Recipe with Flavorful Decoration!
in Dessert

Prep

30 min

Cook

30 min

Ready In

60 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup unsalted butter , softened
1/2 cup bertolli extra light tasting olive oil
2 cups sugar
5 large eggs , separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 tablespoon vanilla
10 ounces flaked coconut ( about 3 cups )
3 cups walnuts , broken into large pieces
16 ounces cream cheese , softened
1 cup unsalted butter , softened
2 lbs powdered sugar
1 tablespoon vanilla
2 1/4 cups chopped walnuts
4 ounces flaked coconut ( about 1.5 cups )

Nutrision Information

Servings Per Recipe
12
Calories
657
Sugar
62g
Fat
42g
Walnut Overload, Four Layer Italian Cream Cake is a favorite creamy and crunchy dessert that blends together beautifully. The batter's wholesome ingredients make for a flavorful cake, with generous amounts of walnuts and coconut ensuring that each bite is nutty. The cake, which has velvety cream cheese frosting and is decorated with crunchy walnuts and coconut, is fantastic for all occasions. This cake is perfect for anyone who enjoys something rich and fulfilling, with a lingering aftertaste of toasty walnuts and buttery baked coconut as the perfect finish.

Instructions

1.Preheat oven to 350°F.
2.In a large mixing bowl, cream the butter, oil and sugar.
3.Beat in egg yolks one at a time until fully incorporated.
4.In a separate bowl, whisk together flour and baking soda; gradually add to creamed mixture alternately with buttermilk and vanilla.
5.Stir in coconut and 3 cups walnuts.
6.In another mixing bowl, beat egg whites until stiff peaks form; fold into batter.
7.Grease four 9-inch round cake pans; divide batter evenly.
8.Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
9.In a large mixing bowl, beat cream cheese and butter until fluffy. Gradually add powdered sugar and beat until smooth.
10.Stir in vanilla and remaining walnuts; spread over the cooled layers.
11.Sprinkle with coconut and walnuts.
12.Decoration:
13.Toast flaked coconut and chopped walnuts on a sheet pan in a preheated 350-degree oven for 5-7 minutes or until golden brown.
14.Once done, sprinkle over the top of the finished cake.

PROS

This cake is both sweet and toasted making it a perfect treat for any dessert lover.

It has an enticing aroma and is a great show-stopper at any party.

CONS

The calorie and sugar count in this cake are on the higher side, so it’s better to eat it in moderation.

HEALTH & BENEFITS

Walnuts are the major ingredient in this recipe and are incredibly healthy foods.
They provide good fats, fiber, minerals, and vitamins.
The cake is also a source of protein, carbs, and calcium from the other ingredients.

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