Classic Italian Cake (Print Version)
# Ingredients:
01 -
1/2 cup butter, softened.
02 -
1/2 cup shortening.
03 -
2 cups sugar.
04 -
5 large eggs, separated, room temperature.
05 -
1 teaspoon vanilla extract.
06 -
2 cups all-purpose flour.
07 -
1 teaspoon baking soda.
08 -
1 cup buttermilk.
09 -
1-1/2 cups sweetened shredded coconut.
10 -
1 cup chopped pecans.
11 -
11 ounces cream cheese, softened.
12 -
3/4 cup butter, softened.
13 -
6 cups confectioners' sugar.
14 -
1-1/2 teaspoons vanilla extract.
15 -
3/4 cup chopped pecans.
# Instructions:
01 -
Preheat oven to 350°. Grease and flour three 9-inch round baking pans.
02 -
Cream butter, shortening and sugar until light and fluffy (5-7 minutes). Beat in egg yolks and vanilla.
03 -
Combine flour and baking soda, add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans.
04 -
Beat egg whites with clean beaters until stiff but not dry. Fold into batter in portions.
05 -
Pour into pans and bake for 20-25 minutes until toothpick comes out clean.
06 -
Cool for 10 minutes in pans, then remove to wire racks to cool completely.
07 -
Beat cream cheese and butter until smooth. Add confectioners' sugar and vanilla, beat until fluffy. Stir in pecans.
08 -
Spread frosting between layers and over top and sides of cake. Store in refrigerator.
# Notes:
01 -
Store cake in refrigerator to maintain freshness.
02 -
Ensure ingredients are at room temperature for best results.
03 -
Use clean beaters for egg whites to achieve proper peaks.