Italian Cream Cake

By longhornfans

Ingredients

• CAKE:
• 5 eggs, separated (then brought to room temperature)
• 1/2 cup unsalted butter, softened
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 1 cup sweetened flaked coconut
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup buttermilk (or 1 cup milk mixed with 1 teaspoon white vinegar), at room temperature
• ICING:
• 2 - 8-ounce packages cream cheese
• 1/2 cup unsalted butter, softened
• 2 teaspoons pure vanilla extract
• 2 pounds powdered sugar
• 1 cup chopped pecans
• 1 cup sweetened flaked coconut

Details

Adapted from sweetapolita.com

Preparation

Step 1

CAKE:
1. Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.
2. In medium bowl, beat egg whites until stiff (with whisk attachment to electric mixer).
3. Combine butter, vegetable oil and granulated sugar in large bowl and mix with electric mixer until light and fluffy, about 3-5 minutes. Add the egg yolks and vanilla and beat until smooth.
4. Add the coconut and beat to combine.
5. Combine the flour, baking soda, and baking powder in a bowl, and then add to the mixer bowl, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix for a few seconds between each addition.
6. Add the stiff egg whites by gently folding into the mixture by hand until they’re incorporated.
7. Divide the batter among the pans and spread it out evenly. Bake until a toothpick inserted into the center comes out clean, about 15-18 minutes.
8. Let cool on wire rack for about 10 minutes in pans, and then turn out onto the wire rack to cool completely.

ICING:
1. Combine the cream cheese, butter, vanilla and powdered sugar in large bowl with electric mixer (use whisk or paddle attachment) until very light and fluffy, about 5 minutes.
2. Add 3/4 cup of the chopped pecans and all of the coconut and mix until combined.

PUT IT ALL TOGETHER:
1. Stack cake layers onto cake plate with generous amount of filling between each layer.
2. Cover the stacked cake with the remaining icing and top with remaining chopped pecans.
3. Store leftovers in the fridge.