classic Italian Cream Cake

Ingredients

For the Cake:

• 1/2 cup unsalted butter, room temperature
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

For the Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• Extra pecans for garnish

Instructions

Making the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Beat the butter, vegetable oil, and sugar together in a large bowl until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
3. Combine the flour and baking soda. Add to the creamed mixture alternately with buttermilk, beginning and ending with the flour mixture.
4. Stir in the coconut and chopped pecans.
5. In another bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Making the Frosting:

1. Beat the cream cheese and butter together until smooth. Gradually add powdered sugar and beat until fluffy. Stir in the vanilla extract.
2. Assemble the cake: Place one cake layer on a serving plate. Spread with frosting. Repeat with the remaining layers and cover the outside of the cake with frosting.
3. Garnish with pecans around the top edge of the cake.

This cake is wonderfully rich and perfect for special occasions or as a decadent treat. Enjoy your Italian Cream Cake!