Italian Coconut Cream Cake (Print Version)

# Ingredients:

→ Dry Mix

01 - 1½ cups regular flour (180g)

02 - ¼ cup cornstarch (30g)

03 - 1 teaspoon baking powder

04 - ¼ teaspoon baking soda

05 - ½ teaspoon salt

→ Wet Mix

06 - ½ cup soft unsalted butter (113g)

07 - 6 tablespoons plain cooking oil (78g)

08 - 1⅓ cups white sugar (266g)

09 - 4 large eggs, split and warmed to room temp

10 - 2½ teaspoons pure vanilla

11 - ¼ teaspoon almond flavor

12 - ¾ cup buttermilk (170g), not cold

→ Add-ins & Finish

13 - ¾ cup plain dried coconut shreds (60g)

14 - ¾ cup coarsely chopped pecans (75g)

15 - 1 batch cream cheese icing

# Instructions:

01 - Heat your oven to 180°C (350°F). Coat two 8-inch cake tins with butter and put parchment circles on the bottoms.

02 - Mix and sift the flour, cornstarch, baking powder, baking soda, and salt together in a bowl.

03 - Whip butter, oil, and sugar together for 2 minutes till puffy. Drop in egg yolks, then stir in vanilla, almond flavor, and buttermilk.

04 - Carefully add dry mix to wet mix, then stir in coconut and pecans gently. Beat egg whites separately until they form stiff peaks, then fold them into your mix bit by bit.

05 - Split the mix between your pans. Cook for 30-35 minutes until you can poke it with a toothpick and it comes out clean. Let it cool in the pans for 20 minutes, then move to a wire rack.

06 - After it's totally cool, spread cream cheese icing and stack the layers.

# Notes:

01 - For fan ovens, cook at 160°C (320°F)

02 - Make sure your bowls and beaters have no grease at all when beating egg whites

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