Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Prepare the Cake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix in the vanilla extract.
Fold in Coconut and Pecans:
Gently fold in the shredded coconut and chopped pecans into the batter.
Beat Egg Whites:
In a clean, dry bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter, incorporating them thoroughly but gently.
Bake the Cake:
Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Prepare the Cream Cheese Frosting:
In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar gradually, beating well after each addition. Stir in the vanilla extract.
Assemble the Cake:
Once the cakes are completely cooled, spread a layer of cream cheese frosting between each layer. Use the remaining frosting to cover the top and sides of the cake.
Garnish:
Sprinkle additional shredded coconut and chopped pecans on top of the frosted cake for decoration.
Chill and Serve:
For best results, chill the cake in the refrigerator for a few hours before serving. Slice and enjoy your delicious Italian Cream Cake!
This cake is a delightful combination of flavors and textures, perfect for special occasions or as a sweet treat any day.
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