Italian Cream Cake

READY IN: 1hr 25mins




  • Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
  • Add egg yolks, one at a time, beating until well blended after each addition.
  • Add vanilla; beat until blended.
  • Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Beat at low speed until blended after each addition.
  • Stir in coconut.
  • Beat egg whites until stiff peaks form; fold into batter.
  • Pour batter into three greased and floured 9-inch round baking cakepans.
  • Bake at 350 degrees 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.
  • Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.
  • Nutty Cream Cheese Frosting: Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy.
  • Add sugar, beating at low speed until blended.
  • Beat at high speed until smooth; stir in pecans.