Delicious Italian Cream Cake (Print Version)
Ingredients:
01 -
1 cup of butter, softened.
02 -
1 3/4 cups of white granulated sugar.
03 -
3 large egg yolks.
04 -
2 cups of all-purpose flour.
05 -
1 teaspoon of baking soda.
06 -
1 cup of buttermilk.
07 -
2 teaspoons of vanilla extract.
08 -
2 cups of sweetened coconut flakes.
09 -
1 cup of pecan pieces.
10 -
5 egg whites.
11 -
1 8-ounce package cream cheese, softened.
12 -
1/2 cup of butter, softened.
13 -
1 teaspoon of vanilla extract.
14 -
3 3/4 cups of powdered sugar.
Instructions:
01 -
Start by creaming together the butter, sugar, and egg yolks until smooth. In another bowl, sift the flour and baking soda, then gradually add to the creamed mixture alternating with buttermilk and vanilla extract. Stir thoroughly until just combined.
02 -
Fold in the sweetened coconut flakes and pecan pieces into the batter. In a separate bowl, beat the egg whites until they reach stiff peaks, then gently fold them into the mixture as well.
03 -
Prepare three 8-inch cake pans by spraying them with cooking spray. Divvy up the cake mixture evenly between each pan.
04 -
Pop the pans into a preheated 350-degree oven. Let them bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool.
05 -
For the frosting, beat cream cheese and butter until creamy. Add vanilla and powdered sugar and continue to beat until smooth. Once the cakes have cooled, spread the frosting between layers and over the top and sides of the cake.