Quick Italian Cream Cake

Ingredients

• For the Cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 4 large eggs, separated
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup shredded coconut
  • 1 cup chopped pecans (optional)
• For the Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream

Instructions

1. Prepare the cake:
   • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
   • In a large mixing bowl, beat the butter and sugar until light and fluffy.
   • Add the egg yolks, one at a time, beating well after each addition. Stir in the sour cream and vanilla extract.
   • Gradually add the dry ingredients to the wet mixture and mix until combined.
   • Fold in the shredded coconut and chopped pecans (if using).
   • In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
2. Bake the cake:
   • Pour the batter evenly into the prepared cake pans.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
3. Prepare the frosting:
   • In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
   • Gradually add the powdered sugar, one cup at a time, and beat until fluffy.
   • Stir in the vanilla extract and milk (or heavy cream) to achieve a spreadable consistency.
4. Assemble the cake:
   • Once the cakes have cooled, spread a generous amount of frosting on top of one layer.
   • Place the second layer on top and frost the entire cake with the remaining frosting.
5. Serve and enjoy!
   • Garnish with additional shredded coconut or chopped pecans if desired.
   • Slice, serve, and enjoy your quick Italian cream cake!