Italian Cream Cake Trifle
Layers of Italian cream cake combined with a light whipped filling, creating a delightful and satisfying dessert for any occasion.
Ingredients
For the cake
- 1 ¼ cups all purpose flour Provides structure
- 1 ¼ cups white granulated sugar Adds sweetness
- ½ tsp baking soda Leavening agent
- 1 pinch salt Enhances flavor
- ½ cup oil Adds moisture
- 3 large eggs Adds richness
- 1 tsp pure vanilla extract For flavor
- ½ cup buttermilk Contributes tenderness
- ¾ cups sweetened shredded coconut Adds texture and sweetness
- ½ cup chopped pecans Adds crunch
For the filling
- 2 ⅓ cups milk Provides moisture
- ⅓ cup heavy cream Adds richness
- 1 zest lemon Adds freshness
- ¼ tsp salt Enhances flavor
- ¾ cups white granulated sugar Adds sweetness
- ¼ cup cornstarch Thickening agent
- 4 large egg yolks Adds richness
- 12 oz cream cheese Should be at room temperature for creaminess
- 2 tsp pure vanilla extract or vanilla bean paste For flavor depth
- 1 8oz container frozen whipped topping, thawed Adds lightness
- ½ cup shredded coconut, toasted Adds nutty flavor
- ½ cup chopped pecans, toasted Adds crunch
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the flour, baking soda, and salt. Whisk well to blend.
- In a separate bowl, mix together the sugar and oil until fully combined.
- Add the eggs and vanilla extract to the oil-sugar mixture and beat until thick and creamy.
- Gradually mix in the dry ingredients to the wet mixture, alternating with buttermilk.
- Gently stir in the shredded coconut and chopped pecans.
- Pour the batter into a greased baking dish and spread it evenly.
Baking
- Bake until golden brown and a toothpick inserted into the center comes out clean, about 25-30 minutes.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
Filling preparation
- In a saucepan, combine the milk, heavy cream, lemon zest, and salt. Heat gently, stirring occasionally.
- In a small bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
- Gradually whisk the warm milk mixture into the egg mixture to temper.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in softened cream cheese and vanilla.
- Allow to cool to room temperature before folding in the whipped topping.
Assembly
- Cut the cooled cake into cubes.
- In a trifle dish, layer the cake cubes followed by whipped filling. Repeat layers until all ingredients are used.
- Top with toasted coconut and pecans.
- Chill for at least one hour before serving.
- Serve cold.
Notes
Ensure the cream cheese is at room temperature for a smooth filling. Toast the coconut and pecans for better flavor. Allow the cake to cool completely before cutting for better structure.