a 3-layered cake with white cream cheese icing, dusted with chopped pecans
original image copyright © 2020, the author

Italian Wedding Cake

Eric Griggs
5 min readApr 21, 2020

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as promised . . .

Cake

Ingredients:

  • 1 stick (113g) of unsalted butter
  • ½ cup (105g) Coconut Oil, Crisco shortening or . . . if you’re feeling naughty, lard
  • 2 cups (450g) granulated sugar
  • 5 egg whites, beaten
  • 5 egg yolks
  • 2 cups (150g) all-purpose flour, sifted
  • 1 teaspoon (4.2g) baking soda
  • 1 cup (240g) buttermilk
  • 1 teaspoon (4.2g) Penzey’s Double-Strength Vanilla Extract
  • 1 small can (100g) coconut†
  • 1 cup (125g) chopped pecans

† This is an old recipe given to me about 20 years ago by a co-worker; I have adapted it to my own tastes. As neither coconuts nor pecans are native to Italy, it is doubtful the recipe’s origins are truly in that lovely land . . . unless Christopher Columbus pillaged it during one of his many voyages of conquest. I do not believe that baking coconut is available anymore in a can. I use 1 cup (100g) Baker’s Brand Sweetened Coconut, available at regular grocery stores and online at Amazon.com in a 14 oz plastic bag.

Method:

  1. Preheat the oven to 350℉ (177℃) and grease three (3) x 8 inch (appx. 20 cm) pans.

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Eric Griggs

Juxtaposeur, technical analyst, process engineer, poet wordsmith, INTJ, Anansi, MBTI certified practitioner & team-builder, certifiable fabulist & Uppity Queer™