Ingredients
- 1 cup (2 sticks) 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:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for garnish)
Instructions
- Preheat Oven & Prepare Pans:
Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans. - Mix Butter & Sugar:
In a large bowl, beat the butter and sugar until light and fluffy. - Add Egg Yolks:
Add egg yolks one at a time, beating well after each addition. - Combine Dry Ingredients:
In another bowl, whisk together flour and baking soda. - Alternate with Buttermilk:
Add the dry ingredients to the butter mixture in batches, alternating with buttermilk. Mix until just combined. - Add Vanilla, Coconut & Pecans:
Stir in vanilla extract, shredded coconut, and chopped pecans. - Whip Egg Whites:
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter. - Bake:
Divide the batter evenly among the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting:
- Beat the cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until creamy.
Assemble the Cake:
- Spread frosting between cake layers and over the top and sides.
- Sprinkle chopped pecans over the top for garnish.
- Chill for at least 30 minutes before serving for best results.
Enjoy this rich and nutty Italian Cream Cake! Let me know if you want any tweaks. 😊