It is preferable to make some festival cakes at home, but you must look for an easy recipe. Today we present the recipe for cheesecakes with Italian cream by Chef Tonya Jemas.
"I love this quick & easy recipe and it’s a treat for Beginners," she said.
Chef Tonya Jemas
Ingredients
1/2 cup unsalted butter softened1/2 cup vegetable shortening2 cups granulated sugar6 egg yolks2 cups self-rising flour1 cup chopped pecans1 cup milk1 teaspoon vanilla2 cups sweetened shredded coconut, divided6 egg whites beaten to stiff peaksFor the frosting1/4 cup butter softened8 ounces of cream cheese at room temperature1 pound powdered sugar1 teaspoon vanilla1/2 cup chopped pecans
Directions
Preheat the oven to 350.
Grease and flour 3 8-inch cake pans. Set aside.
In a large bowl, cream the butter and shortening until smooth. Add the sugar and beat well.Add the egg yolks and mix well.
Sift the flour and add to the sugar and butter mixture one-third at a time, alternating with the milk.
Stir in the vanilla, 1 cup of coconut and the pecans.
Fold in the egg whites carefully until no pockets remain.
Divide evenly between the three prepared pans.
Bake for 25 minutes and turn out on a wire rack to cool completely.
While the cakes are baked, sprinkle one cup of coconut on a baking sheet and toast it in the oven alongside your cakes until brown and nutty, about 8 to 10 minutes. Stir it every couple of minutes to make sure it doesn’t burn. Then set aside to cool.
For the frosting:
Cream the butter and cream cheese until well mixed. Add the vanilla and powdered sugar and mix until well combined.
Spread between layers of cake and on top and sides.
Use your hands to press the toasted coconut all around the sides.
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