Now that winter is here, I can get some real baking done! For those of you that don’t know, I don’t have central heat and air here on the farm, so I don’t bake in the summer. Anywho, I digress- Italian Cream Cake…Mmmmmm. It’s a standard in the South. I will NOT be limited on my desserts simply because I am on THM, and where there’s a will- there’s a way! I am pretty proud of this one; it actually has the texture I remember and crave. This cake reminds me of Sunday and dinner on the grounds. This cake is an S for those on THM.  Enjoy- The Homesteader’s Wife

The Cake:
Preheat your oven to 350 F and spray a 9 ” cake pan.
Using a bullet type blender process until smooth:
4 eggs
1/2 c cottage cheese
1 can of drained and rinsed cannellini beans

ital cram
Pour into the bowl of a stand mixture and rinse the blender with ¼ cup of water- add to bowl. In your mixing bowl add:
1/2 c baking blend
1/2 c xylitol
1/3 c shredded unsweetened coconut
1/3 c pecan pieces roughly chopped
1 tsp coconut extract
1/2 tsp baking soda
1/2 tsp butter flavored extract
Pinch of sea salt
1 ½ tsp baking powder
2 tablespoons coconut oil

ic2                                       ic3
Blend well. I found it was easier to use my whisk attachment. Scrape sides and mix well. Pour into prepared pan. Bake 30 minutes or until center bounces bake or passes toothpick test. Allow to cool in the pan. When cool invert onto a cake plate. Frost and refrigerate to allow flavors to marry. This cake must be refrigerated. You will notice I have freezer paper under my cake; this is so I can transfer it easily to my freezer rake. After it has frozen, I cut individual slices and keep a rotation of desserts in my fridge.

  • ic4      ic5
    8 ounces of Cream cheese
    1 tsp of vanilla
    1/3 c unsweetened coconut flakes or shredded
    1/3 c chopped roasted pecans
  • 1/3 c xylitol
    Pinch salt
    A splash heavy cream
    Place softened cream cheese into your mixing bowl, and add everything else- except heavy cream. Mix well, scrapping sides occasionally. Add a splash of heavy cream and whisk on high for several minutes. Use offset spatula to frost cake.

ic6        ic7       ic8



ic9     ic10      ic11