Italian Wedding Cake

Soooo, actually, this Italian Wedding Cake was my sister's birthday cake. You'll see my birthday cake in a few days. Hannah requested an Italian wedding cake, so I searched and searched for recipes. There are not a lot of Italian wedding cake recipes out there. I wasn't even sure what it was exactly, but it's white cake with pineapple, pecans and coconut in it, topped with cream cheese ? frosting. When my sister has had it at restaurants, they usually pour some sort of custard-based sauce on top.

Italian Wedding Cake 

2 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar, plus an additional 7 tablespoons for topping
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup crushed pineapple, drained
1 cup sweetened flaked coconut
1/2 cup finely chopped pecans or walnuts, toasted
2 cups heavy whipping cream, divided
1/2 teaspoon almond extract, divided

Preheat oven to 350 degrees F. Butter a 13x9-inch baking dish/pan.

In a medium sized bowl, sift together cake flour, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter and 1 1/4 cups sugar untii creamy, about 1-2 minutes. Beat in 2 eggs and 2 egg whites (reserving 2 yolks for custard topping) and vanilla, until well combined, about 2 minutes. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined - about 2-3 minutes. Beat in pineapple, coconut and nuts until just combined.

Spread cake batter into prepared pan and bake for 40-45 minutes or until set, golden brown around edges, and a toothpick inserted into middle of cake comes out with moist crumbs attached. Cool completely on a wire rack.

To make the whipped topping, place 1 cup cream in a medium sized mixing bowl, along with 4 tablespoons sugar and 1/4 teaspoon almond extract. Beat together using a mixer on high speed, until stiff peaks form, about 2 minutes; spread on cake, cover, and chill in the refrigerator until serving.

To make the custard topping, whisk 2 additional egg yolks in a small bowl. In a small saucepan, over medium heat, whisk together additional 3 tablespoons sugar and additional 1 cup cream; bring to a simmer. Whisk half of cream into eggs, then whisk eggs back into saucepan. Cook mixture, stirring frequently, until custard thickens up, starts to bubble, and coats the back of a spoon. Strain into a medium bowl, whisk in additional 1/4 teaspoon almond extract, and chill, covered, in the refrigerator completely.

For serving, slice cake and ladle a little bit of the custard on top.

Makes 15 servings