Italian Cream Cake Trifle

• Vegetarian

• Refrigerated

  • 2 Egg yolks, large
  • 5 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 lb Confectioners' sugar
  • 3 tbsp Cornstarch
  • 2 1/2 cups Granulated sugar
  • 1/4 tsp Salt
  • 3 tsp Vanilla
  • 1/2 cup Vegetable shortening

• Nuts & Seeds

  • 1 cup Coconut, sweetened

• Dairy

  • 11/16 cup Butter, unsalted
  • 4 tbsp Butter
  • 1 cup Buttermilk
  • 8 oz Cream cheese
  • 2 cups Milk

Found on anightowlblog.com

Description

Ingredients

• ½ cup unsalted butter, softened
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ cup vegetable shortening
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 cup buttermilk, well shaken
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 2 cups milk
• 2 large egg yolks, lightly beaten
• 3 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 4 tablespoons (1/2 stick) butter, softened
• 1 pound confectioners sugar
• 1 teaspoon vanilla extract

Directions

• Preheat your oven to 350 degrees. Grease and lightly flour three 9-inch cake pans.
• Sift the flour and baking soda together and set aside.
• With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla and coconut, and stir well to incorporate.
• In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.
• Pour the batter into the prepared pans and bake for 25-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Combine sugar, cornstarch, and salt in a medium saucepan. Slowly add about ¼ cup milk and whisk until smooth. Whisk in egg yolks and remaining milk.
• Cook over medium heat, whisking frequently, until mixture thickens and just starts to bubble.
• Reduce heat to medium-low. Using a wooden spoon or rubber spatula, stir constantly while cooking. Continue cooking until mixture thickens (about 5-6 minutes).
• Remove pan from heat and add butter and vanilla. Stir until smooth.
• Transfer pudding to a small bowl. Place plastic wrap directly on top of the pudding. Refrigerate at least 2 hours.
• With an electric mixer, beat the cream cheese with the butter on high speed until fluffy.
• Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
• Cut or tear cake into pieces and create a cake layer on the bottom of your trifle jar.
• Spoon a layer of pudding on top of cake layer and spread evenly.
• Place another cake layer on top of pudding. Repeat if needed to fill jar.
• Spread frosting on top layer of cake. Garnish with maple pecans.
• Serve immediately or refrigerate until ready to serve.