Looks and sounds so yummyHere you go:
ITALIAN CREAM CAKE
Cake
1/2 Cup unsalted butter, softened
1/2 Cup shortening
2 Cups sugar
5 eggs (separate yolks from whites)
2 Cups AP flour
1 tsp baking soda
1 Cup buttermilk
1 tsp vanilla extract
1 1/3 Cups flaked coconut
1 Cup chopped pecans (I used walnuts)
Frosting (see note below)
8 oz cream cheese, softened
1/2 Cup unsalted butter, softened
4 Cups confectioners' sugar
1 tsp vanilla extract
1/2 Cup chopped pecans (I used walnuts)
1. Preheat oven to 350*. Grease and flour 3 8" round cake pans.
2. Beat egg whites until they form soft peaks.
3. In a large bowl, cream the butter and shortening oil until light. Add sugar, and beat until fluffy. Beat in egg yolks. Stir together flour & baking soda, and add alternately with the buttermilk into the creamed mixture; mix well after each addition. Stir in 1 tsp vanilla extract, coconut and pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
4. Bake for 25-40 minutes. Cool in pans for 10 minutes. Remove to wire racks to Cool completely.
5. Frosting: Combine cream cheese, butter, confectioner's sugar and vanilla extract in mixer bowl. Beat oil smooth. Add coconut. Frost the cooled cake. The remaining 1/2 Cup chopped pecans can be stirred into the frosting or sprinkled onto the cake after it is frosted.
Note: The frosting ingredients as listed didn't make enough to cover a 3-layer cake. I made an additional 1/2 recipe of the frosting to have enough to cover the cake.
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(Sorry for the mess behind the cake, I'm working on dinner...Reuban Stomboli!)
