COCONUT ITALIAN CREAM CAKE

By Bug7

Cake

Ingredients

• Frosting:
• 5 large eggs, separated
• 1 cup butter, softened
• 1- 2/3 cups sugar
• 1- 1/2 teaspoons vanilla
• 2 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1- 1/3 cups flaked coconut
• 1 cup chopped pecans, toasted
• 12 ounce cream cheese, softened
• 6 tablespoons butter, softened
• 2-1/4 teaspoons vanilla
• 5- 2/3 cups confectioner sugar
• 3 to 4 tablespoons heavy whipping cream
• 1/2 cup chopped pecans, toasted
• 1/4 cup toasted flaked coconut, optional

Preparation

Step 1

Place egg whites in a small bowl, let stand at room temperature 30 minutes.

Preheat oven to 350. Line the bottoms of three greased 9 inch round baking pans with parchment paper; grease paper.

In a large bowl, cream butter and sugar until lightly and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla.

In another bowl. whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans.

With clean beaters, beat egg whites on medium speed until stiff peaks form.
Gradually fold into batter. Transfer to prepared pans. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire rscks; remove paper. Cool completely.

For Frostings:

In a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioner's sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.