Italian Cream Cake

Rich, sweet and an amazing showstopper for any event, this cake is made totally from scratch.

Italian Cream Cake

Ingredients
  1. 1/2 cup unsalted butter softened
  2. 1/2 cup vegetable shortening
  3. 2 cups granulated sugar
  4. 6 egg yolks
  5. 2 cups self rising flour
  6. 1 cup chopped pecans
  7. 1 cup milk
  8. 1 teaspoon vanilla
  9. 2 cups sweetened shredded coconut
  10. 6 egg whites beaten to stiff peaks

For the frosting
  1. 1/4 cup butter softened
  2. 8 ounces cream cheese at room temperature
  3. 1 pound powdered sugar
  4. 1 teaspoon vanilla
  5. 1/2 cup chopped pecans
Instructions
  • Preheat the oven to 350. 
  • Grease and flour 3 8-inch cake pans. Set aside. 
  • In a large bowl, cream the butter and shortening until smooth. Add the sugar and beat well.  
  • Add the egg yolks and mix well. 
  • Sift the flour and add into the sugar and butter mixture one-third at a time, alternating with the milk. 
  • Stir in the vanilla, 1 cup of coconut and the pecans.
  • Fold in the egg whites carefully until no pockets remain.
  • Divide evenly between the three prepared pans. 
  • Bake 25 minutes and turn out to a wire rack to cool completely
  • While the cakes bake, sprinkle one cup of coconut on a baking sheet and toast it in the oven alongside your cakes until brown and nutty, about 8 to 10 minutes. Stir it every couple of minutes to make sure it doesn't burn. Then set aside to cool 
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