Categories: Cakes
Ingredients
- Cake:
- 1/2 cup (1 stick) unsalted butter, plus more for greasing
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 1/2 cup vegetable shortening
- 2 cups sugar
- 5 large eggs, separated
- 1 cup buttermilk, well shaken
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1 cup sweetened shredded coconut
- Cooking spray
- Italian Cream Frosting:
- 8 ounces cream cheese, at room temperature
- 4 tablespoons (1/2 stick) butter, at room temperature
- 1 pound confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Directions
-
For the cake:
-
Preheat the oven to 350 degrees F.
-
Grease and lightly flour three 9-inch cake pans.
-
Sift the flour and baking soda together and set aside.
-
With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes.
-
Add the egg yolks one at a time, beating well between each addition.
-
With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk.
-
Add the vanilla, coconut and nuts, and stir well to incorporate.
-
In a separate bowl with clean beaters, whip the egg whites to stiff peaks.
-
Gently fold the beaten egg whites into the batter, just until blended.
-
Pour the batter into the prepared pans and bake for 25 minutes.
-
Test for doneness by touching the top of the cake with your finger.
-
The cake is done if it bounces back up.
-
Cool the layers on wire racks sprayed with cooking spray to prevent sticking.
-
For the frosting:
-
With an electric mixer, beat the cream cheese with the butter on high speed until fluffy.
-
Reduce the speed to medium and blend in the sugar and vanilla.
-
Beat well until the frosting is smooth.
-
When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake.
-
Sprinkle on the nuts.