Italian Cream Cake

Ingredients:

For the Cake:

Step-by-Step Instructions

1. Step 1: Preheat & Prep Pans: Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans or line them with parchment paper for easy removal.
2. Step 2: Make the Cake Batter: In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Fold in the shredded coconut and chopped pecans by hand.
3. Step 3: Whip Egg Whites: In a clean, grease-free bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the whipped egg whites into the cake batter in three parts, being careful not to deflate the mixture.
4. Step 4: Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
5. Step 5: Make the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Stir in the vanilla extract and optional milk (if needed) until the frosting reaches your desired consistency.
6. Step 6: Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining frosting, smoothing it with a spatula. Sprinkle extra shredded coconut or chopped pecans on top for decoration.
7. Step 7: Serve: Slice and serve the cake at room temperature. Enjoy every bite of this rich, nutty, and creamy dessert.