ITALIAN CREAM CAKE

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg yolks one at a time, then stir in the vanilla extract.
4. In a separate bowl, combine the flour and baking soda. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk.
5. In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
6. Stir in the shredded coconut and chopped pecans.
7. Divide the batter evenly between the prepared cake pans.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

Cream Cheese Frosting:

• 1 cup unsalted butter, softened
• 16 oz cream cheese, softened
• 2 teaspoons vanilla extract
• 8 cups powdered sugar
• Additional shredded coconut and chopped pecans for garnish

1. In a large mixing bowl, beat together the butter, cream cheese, and vanilla extract until smooth.
2. Gradually add the powdered sugar, beating until creamy and spreadable.
3. Once the cakes have cooled, frost between the layers, on top, and around the sides.
4. Garnish with shredded coconut and chopped pecans, if desired.

Kitchen Equipment Needed

To create this divine dessert, you’ll need the following kitchen equipment:

• Three 9-inch round cake pans
• Mixing bowls
• Electric mixer
• Rubber spatula
• Wire racks