Italian Cream Cake

🍰 Italian Cream Cake (Traditional Recipe)

Ingredients
Cake:
1 stick (½ cup) unsalted butter, softened
½ cup shortening
2 cups sugar
5 large eggs, separated
2 cups all-purpose flour
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans, toasted

Frosting (Cream Cheese Frosting):
1 package (8 oz) cream cheese, softened
½ cup (1 stick) butter, softened
1 tsp vanilla extract
3½–4 cups powdered sugar
Optional: extra coconut & pecans for garnish


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Instructions
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or line with parchment).

2. Cream butter, shortening, and sugar together until light and fluffy.

3. Add egg yolks one at a time, mixing well after each.

4. Sift flour and baking soda. Add alternately with buttermilk to creamed mixture. Stir in vanilla, coconut, and pecans.

5. Beat egg whites until stiff peaks form. Gently fold them into the batter.

6. Divide batter evenly among prepared pans. Bake 25–30 minutes, or until a toothpick comes out clean.

7. Cool cakes completely on wire racks before frosting.



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Frosting
1. Beat cream cheese and butter until smooth.

2. Add vanilla.

3. Gradually beat in powdered sugar until thick and spreadable.



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Assembly
Frost between layers and over the entire cake.
Garnish with additional toasted pecans and coconut if desired.
👉 This version is richer, more traditional, and doesn’t rely on a box mix.