The Complete Arms of Grace Series

by Eleanor Chance

  Though not a cake traditionally served at weddings, Ryan and Grace ordered five Italian Cream Cakes from Juliana’s for their reception. They and their guests were not disappointed!

  Ingredients

  Cake:

  1 cup buttermilk

  1 teaspoon baking soda

  5 eggs separated

  1 ½ sticks butter, softened

  2 cups sugar

  2 cups all-purpose flour

  1 teaspoon vanilla

  1 cup chopped pecans

  1 1/2 cups loosely packed coconut flakes

  Icing:

  8 ounces mascarpone cheese (softened cream cheese may be substituted)

  1 stick butter, softened

  1 pound (1 box) powdered sugar

  1/2 teaspoon vanilla

  1/2 teaspoon coconut extract

  1 cup toasted pecans, chopped

  1 cup fresh coconut, grated and lightly toasted

  Instructions

  Cake:

  Preheat the oven to 325° F. Grease and flour 2, 8-inch cake pans and 1, 9-inch cake pan, for the base of the cake. Line the bottom of the pans with baking paper if desired.

  Combine soda and buttermilk and set aside.

  In a mixing bowl cream sugar, butter and shortening until light and fluffy. Add egg yolks one at a time. Beat well after each addition. Add buttermilk and flour a little at a time. Stir in vanilla. Set aside.

  In another mixing bowl, beat egg whites until stiff but not dry. Gently fold the egg batter into the egg whites just until thoroughly blended. Fold in the coconut and pecans.

  Pour batter into the 3 prepared cake pans. Bake at 325° F for 30 minutes or until a wooden toothpick poked into the middle of the cake comes out clean.

  Let the pans cool on wire racks for 10 minutes, then carefully remove the cakes from the pans and cool on wire racks sprayed with cooking spray to prevent sticking.

  Icing:

  With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed and blend in the powdered sugar, vanilla and coconut extract. Beat well until it is smooth and light. Fold in the coconut and toasted pecans, reserving enough to sprinkle on top.

  Spread the icing between the layers and on the sides and top of the cake. Sprinkle with toasted coconut and chopped pecans. Refrigerate if not serving immediately. Make sure to refrigerate any leftovers.

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  Acknowledgments

  As always, thanks to my coach, mentor, and editor, Joseph Nassise, for his invaluable guidance and encouragement, and to my cover designer, Tim Barber at Dissect Designs for his stunning covers.

  Thanks to my family and friends, and especially my readers for your enthusiastic support. You keep the fire alive!

  About the Author

  Eleanor Chance's debut novel, Arms of Grace is a finalist in consideration for production by Wind Dancer Films, is a silver medalist in the Readers’ Favorite Awards, and is also a recipient of the B.R.A.G. Medallion.

  As an avid reader, Eleanor cherishes books that influence her writing and her life. She hopes to create the same experience for readers and relishes crafting tales of everyday superheroes.

  Eleanor has traveled the world and lived in five different countries. She currently resides in the Williamsburg, Virginia area with her husband and is the proud mother of four grown sons and Nana to one amazing grand-darling.