Italian Cream Cake
This classic Italian Cream Cake is irresistibly rich and layered with creamy frosting, crunchy pecans, and sweet coconut.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ½ cup vegetable shortening
- 2 cups granulated sugar
- 5 large eggs separated
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
For the cream cheese frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 tsp vanilla extract
For garnish: (optional)
- ½ cup chopped pecans
- ¼ cup toasted sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line with parchment paper.
- Sift flour, baking soda, and salt in a medium bowl. In a large bowl, cream butter, shortening, and sugar until fluffy.
- Beat in egg yolks one at a time, then stir in vanilla.
- Alternately mix dry ingredients and buttermilk into the creamed mixture, starting and ending with dry ingredients. Fold in coconut and pecans.
- In a separate bowl, beat egg whites to stiff peaks. Gently fold them into the batter. Divide the batter evenly among prepared pans.
- Bake 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a rack to cool completely.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
- Frost and layer cakes. Sprinkle with pecans and toasted coconut if desired.
- Refrigerate for 1 hour before serving.