Italian Cream Cake

Ingredients:

Cake:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter (softened)
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 5 large eggs (separated)
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans (optional)

Cream Cheese Frosting:

• 1 package (8 oz) cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1/2 cup chopped pecans (for topping, optional)

Instructions:

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter, oil, and sugar together until light and fluffy.
4. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients.
6. Fold in the shredded coconut and pecans (if using).
7. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
8. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Frosting:

1. In a large bowl, beat the cream cheese and butter together until smooth.
2. Gradually add the powdered sugar and vanilla, mixing until fluffy.

Assemble the Cake:

1. Place one cake layer on a serving plate and spread a generous amount of frosting on top.
2. Repeat with the second and third layers, spreading frosting over the top and sides of the cake.
3. Sprinkle chopped pecans on top for decoration, if desired.

This cake is rich, nutty, and full of flavor, perfect for special occasions or as an indulgent treat!