Name: Best Italian Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Yield: 10
Cuisine: Italian
Ingredients: 0.5 cup margarine, softened; 0.5 cup shortening; 2 cups white sugar; 5 egg yolks; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 cup buttermilk; 1 teaspoon vanilla extract; 1.3333333730698 cups flaked coconut; 1 cup chopped pecans; 5 egg whites; 8 ounces cream cheese; 0.5 cup margarine, softened; 4 cups confectioners' sugar; 1 teaspoon vanilla extract; 0.5 cup chopped pecans

Best Italian Cream Cake

Creamy Italian frosting and a light and fluffy cake with pecans and coconut create this Italian cream cake that's perfect for special occasions.

2 hr total 30 min prep 30 min cook 10 967 cal

Instructions

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1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
2 Beat egg whites until they form stiff peaks.
3 In a large bowl, cream 1/2 cup butter and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
4 Bake cakes in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 25 to 30 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely, about 1 hour.
5 Combine cream cheese, 1/2 cup butter, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.