Ingredients: For the Cake:
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
2 cups granulated sugar
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
Instructions: For the Cake:
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, cream together the butter, shortening, and granulated sugar until light and fluffy.
Beat in the egg yolks, one at a time.
In a separate bowl, whisk together the flour and baking soda.
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients.
Stir in the vanilla extract, shredded coconut, and chopped pecans.
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
Divide the batter evenly among the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
For the Cream Cheese Frosting:
In a bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, and continue to beat until well combined and fluffy.
To Assemble:
Place one cake layer on a serving plate and spread a layer of cream cheese frosting over it.
Repeat with the remaining cake layers, spreading frosting between each layer and over the top and sides of the cake.
Garnish with additional chopped pecans and shredded coconut, if desired.
This Italian cream cake is a luscious and nutty delight that’s perfect for any occasion!
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