ITALIAN CREAM САКЕ

I thought I’d have leftovers… I was WRONG!

This Italian Cream Cake is unbelievably moist, packed with coconut and pecans, and covered in the creamiest cream cheese frosting you’ve ever tasted. One bite and everyone will be asking for the recipe! 

 Ingredients

For the Cake

2 cups all-purpose flour

1 tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

½ cup shortening

2 cups granulated sugar

5 large eggs, separated

1 tsp vanilla extract

1 cup buttermilk

1½ cups sweetened shredded coconut

1 cup chopped pecans

For the Cream Cheese Frosting

16 oz cream cheese, softened

1 cup unsalted butter, softened

6 cups powdered sugar

2 tsp vanilla extract

For Garnish

1 cup shredded coconut

½ cup chopped pecans

 Directions

Step 1:

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Step 2:

In a bowl, whisk together flour, baking soda, and salt.

Step 3:

In a large mixing bowl, cream butter, shortening, and sugar until light and fluffy.

Step 4:

Add egg yolks one at a time, beating well after each addition.

Step 5:

Mix in vanilla extract.

Step 6:

Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture.

Step 7:

Fold in the coconut and chopped pecans.

Step 8:

In a separate bowl, beat egg whites until stiff peaks form.

Step 9:

Gently fold the egg whites into the batter.

Step 10:

Divide batter evenly among the prepared pans.

Step 11:

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Step 12:

Cool completely before frosting.

Step 13:

For the frosting, beat cream cheese and butter until smooth and fluffy.

Step 14:

Gradually add powdered sugar and vanilla extract. Beat until creamy.

Step 15:

Spread frosting between cake layers and over the top and sides of the cake.

Step 16:

Press shredded coconut and chopped pecans onto the sides and top of the cake.

Step 17:

Refrigerate for at least 1 hour before serving.