Italian Cream Cake 
Ingredients:
For the Cake:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup vegetable oil
2 cups granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk or cream (if needed)
Optional Garnish:
Extra chopped pecans
Toasted coconut flakes
Directions:
Preheat Oven: Set oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt.
Cream Butter, Oil & Sugar: In a large bowl, beat butter, oil, and sugar until light and fluffy.
Add Egg Yolks: Add egg yolks one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Batter: Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
Fold in Coconut & Pecans: Stir in shredded coconut and chopped pecans.
Whip Egg Whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter to keep the cake light and fluffy.
Bake: Divide batter evenly among prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Cool Completely: Let cakes cool in pans for 10 minutes, then transfer to wire racks.
Prepare Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Add milk if needed for a spreadable consistency.
Assemble Cake: Frost between layers and over the top and sides of the cake.
Garnish & Serve: Decorate with toasted coconut and pecans if desired. Slice and enjoy!
Nutritional Information:
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes
Kcal: ~580 kcal per slice | 
Servings: 12 slices
