Indulge in the rich and velvety taste of the Best Italian Cream Cake, a delightful dessert perfect for any occasion.

Scale

½ cup butter

softened

½ cup shortening

2 cups white sugar

5 egg yolks

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla extract

1 ⅓ cups flaked coconut

1 cup chopped pecans

5 egg whites

8 ounces cream cheese

½ cup butter

softened

4 cups confectioners’ sugar

1 teaspoon vanilla extract

½ cup chopped pecans

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, cream together the ½ cup butter, shortening, and sugar until light and fluffy.
Add the egg yolks one at a time, mixing well after each addition.
In another bowl, combine the flour and baking soda. Gradually add this to the creamed mixture, alternating with the buttermilk.
Stir in the vanilla extract, flaked coconut, and chopped pecans.
In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter.
Pour the batter evenly into the prepared cake pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, beat the cream cheese and ½ cup butter until smooth, then gradually add the confectioners’ sugar and 1 teaspoon vanilla extract until fluffy.
Once the cakes are cool, spread frosting between the layers and over the top and sides of the cake. Garnish with the remaining chopped pecans.

Ensure your butter and cream cheese are at room temperature for easy mixing. You can use unsweetened coconut for a less sweet taste.

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