Italian Cream Cake

Ingredients

  • 1/2 cup unsalted butter softened
  • 1/2 cup vegetable shortening
  • 2 cups granulated sugar
  • 6 egg yolks
  • 2 cups self-rising flour
  • 1 cup chopped pecans
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 cups sweetened shredded coconut, divided
  • 6 egg whites beaten to stiff peaks

For the frosting

  • 1/4 cup butter softened
  • 8 ounces cream cheese at room temperature
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans

Instructions

  • Preheat the oven to 350.
  • Grease and flour 3 8-inch cake pans. Set aside.
  • In a large bowl, cream the butter and shortening until smooth. Add the sugar and beat well.
  • Add the egg yolks and mix well.
  • Sift the flour and add into the sugar and butter mixture one-third at a time, alternating with the milk.
  • Stir in the vanilla, 1 cup of coconut and the pecans.
  • Fold in the egg whites carefully until no pockets remain.
  • Divide evenly between the three prepared pans.
  • Bake 25 minutes and turn out to a wire rack to cool completely
  • While the cakes bake, sprinkle one cup of coconut on a baking sheet and toast it in the oven alongside your cakes until brown and nutty, about 8 to 10 minutes. Stir it every couple of minutes to make sure it doesn’t burn. Then set aside to cool

For the frosting:

  • Cream the butter and cream cheese until well mixed. Add the vanilla and powdered sugar and mix until well combined.
  • Spread between layers of cake and on top and sides.
  • Use your hands to press the toasted coconut all around the sides.
  • Sprinkle pecans over the top.

Notes

If you like your frosting very thick, it’s fine to make a double batch.

Nutrition

Calories: 917kcal