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