Orange Italian Cream Cake

Image & Recipe by Desserted Planet

Ingredients

Cake
  • ½ c. Unsalted Butter, softened
  • ½ c. Shortening
  • 2 c. Sugar
  • 5 Large Eggs, separated
  • 1 T. Pure Vanilla Extract
  • 2 c. All-Purpose Flour
  • 1 t. Baking Soda
  • ½ t. Salt
  • 1 c. Whole Milk (or buttermilk)
  • 1 c. Sweetened Flaked Coconut
  • 2 T. Grated Orange Rind
Orange Marmalade
  • 1 c. Sugar
  • ¼ c. Cornstarch
  • 2 c. Fresh Orange Juice (I used 10 large oranges to get two cups of juice)
  • 3 Large Eggs, lightly beaten
  • ¼ c. Unsalted Butter
  • 2 T. Granted Orange Rind
Glazed Pecans
  • 1½ c. Pecan Halves
  • ⅓ c. Light Corn Syrup (I used Lyle’s Golden Syrup)
Pecan Cream Cheese Frosting
  • 1 c. Pecans, toasted and choppped
  • ½ c. Unsalted Butter, softened
  • 8 oz. Cream Cheese, cold
  • ¼ c. Shortening
  • ¼ t. Salt
  • 2 T. Pure Vanilla Extract
  • 4 c. Powdered Sugar
Garnish
  • ⅓ c. Flaked Sweetened Coconut, toasted

 

DIRECTIONS

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