Italian Cream Bundt Cake

I received the Nordic Ware 75th Anniversary Bundt pan as a gift.  I was so intrigued with the braided design and have looked forward to baking my first cake.  For ordering information, click HERE.

This recipe was included with the pan and I knew it would be delicious.  The cake starts baking in a cold oven.  The cooking instructions state to cook for 1 hour and 20 minutes.  I had to add about 10 more minutes before the cake was done.  You can top with powdered sugar after the cake is completely cooled if you'd like.

1 1/2 cups unsalted butter, softened 
8 oz. cream cheese, softened

2 cups granulated sugar

1 cup firmly packed light brown sugar

1 1/2 t. kosher salt

5 large eggs, room temperature

1 T. vanilla extract

3 cups all-purpose flour

1/2 t. baking powder

1 cup finely chopped toasted pecans

1 cup sweetened flaked coconut, toasted

confectioner's sugar for garnish

In the bowl of a stand mixer fitted with a paddle attachment, beat butter and cream cheese at medium speed until creamy, 3 - 4 minutes.  Increase mixer speed to high and add granulated sugar, brown sugar, and salt.  Beat for 10 minutes, stopping to scrape sides of bowl.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.

In a medium bowl, whisk together flour and baking powder.  With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.  Beat in pecans and coconut.

Spray a 12 - 15 cup Bundt pan with baking spray containing flour.  Spoon batter into prepared pan.  Batter will fill pan within 1 inch of top, but baking at a lower temperature as directed (300 degrees F.) will prevent overflow.

Place pan on middle rack in a cold oven.  Bake at 300 degrees F. until a wooden pick inserted near the center comes out clean, about 1 hour and 20 minutes.  

Let cool in pan for 10 minutes.  Invert cake onto a wire rack and let cool completely.  Garnish with confectioner's sugar if desired.  

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