ITALIAN CREAM BUNDT CAKE

If there are any drawbacks to having a baking blog, it’s that I don’t often make the same recipe more than once after I’ve got it perfected. While that does keep us plied with quite the variety of baked goods, it also means that we don’t get to enjoy repeat appearances of favorites.

The trick, I’ve found, is to take the things we love about those favorite recipes and make something new. And that is why you’ll find not only the classic Italian Cream Cake here on BoB, but you’ll also find Italian Cream Tart, Italian Cream Trifles, and Italian Cream Snack Cake.

And now I’m adding Italian Cream Bundt Cake to the list. The combination of coconut, pecans, and cream cheese is just more than I can resist!

INGREDIENTS:
FOR THE CAKE:

• 1 cup chopped pecans
• 1 cup sweetened shredded coconut
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk

FOR THE GLAZE:

• 4 ounces cream cheese, at room temperature
• 1 cup confectioners’ sugar, sifted
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons milk

DIRECTIONS:
TO MAKE THE CAKE:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Generously grease a 10- or 12- cup Bundt pan.
2. Spread the pecans and coconut in a single layer on the baking sheet. Bake 10 to 15 minutes, stirring occasionally, until the coconut is lightly browned. Set aside to cool.
3. Whisk together the flour, baking powder, and salt. Set aside.
4. ..........................................

for full recipes please see : bakeorbreak.com

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