Quick Italian Cream Cake

Learn how to prepare an Italian cream cake and decorate with grated coconut and roasted almonds.

* Ingredients:

° 5 eggs

° 1 cup sweetened coconut

° 2 cups flour

° A cup of milk

° 1/2 cup brown sugar

° 1/21 teaspoon and half baking powder

° 1 tablespoon vanilla liquid

° 1/2 teaspoon almond spirit

° 1 1/2 cups fine white sugar

° 2 1/2 cups powdered sugar

° A can of Philadelphia cheese weighing 200 grams

° 1/2 teaspoon almond spirit and a pinch of vanilla.

° Butter stick

Grease two 9-inch circular trays or three trays with butter and line with flour.

Beat  butter with  white & brown sugar with an electric beat; Until blending  creamy, and add eggs , nextly vanilla also almond spirit.

Sift flour with baking powder, combine well, and add to  previous blending, alternating with a cup of milk and blend until the blending is well combined .

Add coconut and stir with a spoon, then pour the mixture into the trays, and enter a preheated oven at a temperature of 180 m for 31-36 min until cake is stewed, and  arrive out clean next insert it in  center of the cake.

Toast 2 cups of sweetened coconut in oven from the top for a some min , stir each now and until browned

Icing cream:

Whisk the butter with cheese, and add  almond spirit also vanilla, and  sugar and beat well with  electric blender until  blending becomes smooth, and enter refrigerator until decorating .

Leave the cake to cool in the trays for a quarter of an hour, and turn over  metal mesh to cold totally for an hour, covering with cream & garnish on  sides with roast coconut and drizzle  roast pecans on  face