Caramel Italian Cream Cake

By yollymg

Ingredients

• 3  cups  shaved coconut
• 1  cup  finely chopped pecans
• 1/2  cup  butter, softened
• 1/2  cup  shortening
• 1 1/2  cups  granulated sugar
• 1/2  cup  firmly packed dark brown sugar
• 5  large eggs, separated
• 1  tablespoon  vanilla extract
• 2  cups  all-purpose flour
• 1  teaspoon  baking soda
• 1  cup  buttermilk
• 1  cup  sweetened flaked coconut
• Quick Caramel Frosting
• Cream Cheese Frosting

Details

Adapted from find.myrecipes.com

Preparation

Step 1

3 cups shaved coconut
1 cup finely chopped pecans
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups granulated sugar
1/2 cup packed dark brown sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
Quick Caramel Frosting
Cream Cheese Frosting


Preheat oven to 350°.
Place shaved coconut in a single layer in a shallow pan. Place pecans in a second shallow pan. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring halfway through.

2. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well.

Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.

3. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut.

4. Beat egg whites at high speed until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.

5. Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

6. Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake.


QUICK CARMEL FROSTING:
Makes 5 Cups
Ingredients
1 cup butter
1 cup firmly packed light brown sugar
1 cup firmly packed dark brown sugar
1/2 cup heavy cream
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
Preparation
1. Bring first 3 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly (about 7 minutes).

2. Stir in cream, and bring to a boil; remove from heat. Pour into bowl of a heavy-duty electric stand mixer. Gradually beat in powdered sugar and vanilla at medium speed, using whisk attachment; beat 8 to 12 minutes or until thickened. Use immediately.

Test Kitchen Tip: Don't panic if you overbeat the frosting. Thin to a spreadable consistency by adding 1 to 2 tsp. hot water


CREAM CHESSE FROSTING:
Yield: Makes about 1 3/4 cups

Ingredients
1/4 cup butter, softened
4-oz. package cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Preparation
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.