Italian Cream Cake

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 5 large eggs, separated
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup shredded coconut (preferably unsweetened)
• 1 cup chopped pecans
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 4-5 minutes.
4. Add the egg yolks one at a time, mixing well after each addition. Then, mix in the buttermilk and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
7. Fold in the shredded coconut and chopped pecans until evenly distributed.
8. 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.
9. Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
10. Prepare the cream cheese frosting by beating together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract.
11. Once the cakes are completely cool, spread a layer of frosting between each cake layer, then cover the top and sides of the cake with the remaining frosting.
12. Sprinkle additional shredded coconut and chopped pecans on top of the frosted cake for decoration.

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