September 23, 2019
From Deana Karim
So, you're out to lunch. You pass by the dessert fridge and you see a beautiful layered cake. Which one is that, you ask. Italian Cream Cake...of course it is. It's gorgeous. The whimsical music stops playing and you quickly remember you're on your low carb journey and then your stomach growls. Another time, you say. Farewell!
Good Dee's will save this dramatic reenactment from happening in real life. Follow our easy recipe below and you will have your cake in no time.
Good Dee's Italian Cream Cake
Calories per Serving: 217
Yogurt and cream cheese need to be at room temperature, so allow 30-60 minutes
medium bowl, two springform pans or an 8” cake pan, aluminum foil, and whisk or hand/stand mixer
Ingredients for the cake:
36g coconut oil, melted
36g yogurt, room temperature
1 tsp vanilla extract
1 package Good Dee’s coconut snack cake mix
56g chopped pecans
15g unsweetened coconut shreds
Ingredients for the frosting:
170g cream cheese/neufchâtel
50g powdered sweetener
45g heavy cream
1/2 tsp vanilla extract a pinch of salt
28g chopped pecans for topping
Instructions for the cake:
1. Preheat oven to 350f/175c
2. Line two 4” springform pans or one 8” cake pan with aluminum foil and parchment; grease bottom and sides well
3. In a medium bowl, combine eggs, coconut oil, yogurt, and vanilla extract
4. Add coconut cake mix, chopped pecans, and coconut shreds, and stir to combine
5. Pour the cake mix into the pan(s) in even layer(s)
6. If using two 4” springform pans, bake for 15 minutes, lower the oven temperature to 325f, and bake for another 10 minutes; if using an 8” cake pan, bake according to package instructions, or until the center of the cake looks set (no jiggle) and a toothpick inserted into the center of the cake comes out clean
7. Once the cake is done, let it cool completely before frosting
Instructions for the frosting:
1. Add cream cheese to a bowl or the bowl of a stand mixer and beat until smooth 2. Add sweetener, vanilla extract, and salt to the cream cheese and beat well
3. Slowly add in the cream, aiming toward the sides of the bowl, and beat until the mixture has increased in volume and can hold stiff peaks
4. Refrigerate if waiting for the cake(s) to cool
5. Frost the cake(s) as desired, and sprinkle chopped nuts over the top
6. Place the cake in the refrigerator for 1-2 hours before slicing to allow the frosting to chill This cake is best after being refrigerated for at least an hour. The cake can be portioned and stored in the refrigerator for up to a week, and can also be frozen. Wrap in individual portions and thaw in the refrigerator.
A huge thank you to our contributing baker @baconand_megs. You can find her and her awesome journey on Instagram. Make sure to tell her if you try this recipe.
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