Italian Cream Cake
Ingredients
For the Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup shortening
2 cups granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 cup shredded coconut
1 cup chopped pecans
For the Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Optional garnish: extra chopped pecans and shredded coconut
Directions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a bowl, sift together the flour, baking soda, and salt.
In a large mixing bowl, cream the butter, shortening, and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the flour mixture and buttermilk to the creamed mixture, starting and ending with the flour. Fold in the coconut and pecans.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract.
Place one cake layer on a serving plate and spread a generous amount of frosting on top. Repeat with the remaining layers, then frost the sides and top of the cake. Garnish with extra pecans and coconut, if desired.
Refrigerate the cake for at least 30 minutes before slicing. This helps the frosting set and enhances the flavors.
