Ingredients
Select All
Cake:
1/2 cup (1 stick) unsalted butter, plus more for greasing
2 cups all-purpose flour, plus more for dusting
One teaspoon baking soda
1/2 cup vegetable shortening
2 cups sugar
Five large eggs separated
1 cup buttermilk, well shaken
One teaspoon vanilla extract
1/2 cup chopped pecans
1 cup sweetened shredded coconut
Cooking spray
Italian Cream Frosting:
8 ounces of cream cheese at room temperature
Four tablespoons (1/2 stick) butter at room temperature
1 pound confectioners’ sugar
One teaspoon vanilla extract
1/2 cup chopped pecans
Directions
- Preheat the oven to 350°F. Grease three 9-inch pans and lightly flour them.
- Set aside the baking soda and flour.
- Cream the butter, shortening, and sugar with an electric mixer until fluffy (about 5 minutes). Add the yolks one at a time, and beat well after each addition. Add the buttermilk and flour alternately to the mixer at medium speed. Start and end with the buttermilk. Stir in the coconut, nuts, and vanilla.
- Whip the egg whites into stiff peaks in a separate bowl using clean beaters. Fold the egg whites gently into the batter until just blended.
- Pour the batter into the prepared pans and bake it for 25 minutes. To test for doneness, touch the top of your cake with a finger. If the cake bounces up, it is ready. To prevent sticking, spray the wire racks with cooking spray before cooling.
- Beat the cream cheese and butter with an electric mixer until fluffy. Reduce the speed and add the vanilla and sugar. Beat until the frosting is smooth.
- Spread the frosting on top and sides of the cake and between the layers when the cake has cooled completely. Sprinkle the nuts on top.
+ There are no comments
Add yours