Italian Cream Cake
– Ingredients:
– 1 cup unsalted butter, softened
– 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 sweetened shredded coconut
– 1 cup chopped pecans
– For the Frosting:
– 1 package (8 ounces) cream cheese, softened
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 teaspoon vanilla extract
– 1 cup chopped pecans, for topping
Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy.
3. Add egg yolks, one at a time, beating well after each addition.
4. In another bowl, sift together the flour and baking soda.
5. Add the flour mixture to the creamed mixture alternately with buttermilk, beginning and ending with the flour mixture.
6. Stir in the vanilla extract, coconut, and pecans.
7. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the cake batter.
8. Divide the batter evenly among the prepared pans and smooth the tops.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
11. For the frosting, beat the cream cheese and butter together until smooth.
12. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract.
13. Spread frosting between layers and over top and sides of the cake.
14. Sprinkle chopped pecans on top of the cake for garnish.
**Prep Time:** 20 minutes | **Cooking Time:** 30 minutes | **Total Time:** 50 minutes
– **Kcal:** 520 kcal per serving | **Servings:** 12 servings
