Saturday, June 27, 2009

Italian Cream Cake

This is by far my all time favorite cake. I just love the coconut and the pecans. We made it last weekend for my mom's birthday. Make sure you spray your pans and coat with flour.

Step 1: Beat ½ cup softened butter and ½ cup shortening at medium speed with an electric mixer until fluffy; gradually add 2 cups sugar, beating well. Add 5 egg yolks, one at a time, beating until blended after each addition. Add 1 tablespoon vanilla extract; beat until blended.

Step 2: Combine 2 cups flour and 1 teaspoon baking soda; add to butter mixture alternately with 1 cup buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 cup flaked coconut.

Step 3: Beat 5 egg whites until stiff peaks form; fold into batter. Pour batter into three greased and floured 9 inch round cake pans.

Step 4: Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Step 5: Spread Cream Cheese Frosting between layers and on top and sides of cake.

Step 6: Place pecans in a shallow pan; bake at 350 for 5-10 minutes or until toasted, stirring occasionally. Cool.

Step 7: Beat 1 (8 ounces) softened package cream cheese, ½ cup softened butter, and 1 tablespoon vanilla extract at medium speed with an electric mixer until creamy. Add 16 oz package powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in 1 cups chopped pecans.