Italian Cream Cake

Italian Cream Cake is a luscious Southern classic with layers of buttery vanilla cake filled with coconut and pecans, then frosted with tangy cream cheese icing. Its rich texture and nutty flavor make it a showstopper dessert.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup 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
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Add egg yolks one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add flour mixture to the butter mixture alternately with buttermilk, starting and ending with flour.
6. Fold in shredded coconut and chopped pecans.
7. In a separate bowl, beat egg whites until stiff peaks form; gently fold them into the batter.
8. Divide batter evenly into prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
10. Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually and mix until fluffy. Stir in vanilla and chopped pecans.
11. Frost the cooled cakes, stacking the layers. Sprinkle extra coconut and pecans on top if desired.