Italian Cream Cake With Nutty Cream Cheese Frosting

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READY IN: 55mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CAKE:
  • Set oven at 350°F.
  • 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 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 cake pans.
  • Bake 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.
  • FROSTING:
  • Place pecans in a shallow pan; bake at 350 degrees for 5-10 minutes or until roasted, stirring occasionally. Cool.
  • Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
  • Add sugar, beating at low speed until blended.
  • Beat at high speed until smooth; stir in pecans.
  • Yield: about 4 cups.
  • ASSMBLE:
  • Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish with pecans if desired.
  • Yield: one (3-layer) cake.
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