Italian Creme Cake

Recipe by MsKittyKat
READY IN: 1hr 10mins




  • Make cake layers:
  • Preheat oven to 375°F and lightly butter and flour three 9-by 2-inch round cake pans, knocking out any excess flour.
  • In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy.
  • Add egg yolks, 1 at a time, beating well after each addition.
  • Into another bowl sift together flour, baking soda, and salt.
  • Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined.
  • Beat in vanilla, coconut, and chopped pecans.
  • Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.
  • Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes.
  • Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.
  • Make frosting:
  • In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth.
  • Gradually beat in confectioners' sugar, beating until creamy.
  • Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer.
  • Spread remaining frosting on top and side of cake.