ITALIAN CREAM CAKE

Italian Cream Cake image

Provided by Kimi Gaines

Categories Cakes

Time 35m

Number Of Ingredients 15

1 c buttermilk
1 tsp baking soda
5 eggs separated
2 c granulated sugar
1/2 c butter, softened
1/2 c vegetable shortening
2 c all-purpose flour
1 tsp vanilla extract
3 oz can of sweetened coconut
FROSTING
12 oz cream cheese, softened
6 Tbsp butter, softened
24 oz powdered sugar
1 1/2 tsp vanilla extract
3/4 c chopped pecans, toasted if desired

Steps:

1. Preheat oven to 350F. Grease three 9-inch cake pans.
2. To prepare cake, combine buttermilk and baking soda; mix well. Beat egg whites with a mixer at high speed until stiff.
3. Combine sugar, butter and shortening; beat with a mixer at medium speed until light. Add egg yolks, one at a time, beating well. Add buttermilk mixture alternately with flour. Stir in vanilla. fold in egg whites. Stir in coconut. Pour into pans.
4. Bake 18-20 minutes, until a wooden pick comes out clean. Cool in pans on a wire rack for 10 minutes. Remove pans and cool completely on wire rack.