Italian Cream Cake

🍰 Italian Cream Cake

Ingredients

Cake

• ½ cup unsalted butter, softened

• ½ cup shortening (or all butter if you prefer)

• 2 cups granulated sugar

• 5 eggs, separated

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 cup buttermilk

• 1 cup sweetened shredded coconut

• 1 cup chopped pecans

Cream Cheese Frosting

• 16 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 4–5 cups powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

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Instructions

1. Prep

   • Preheat oven to 350°F (175°C)

   • Grease and flour three 9-inch round pans (or two, thicker layers)

2. Cream fats & sugar

   • Beat butter, shortening, and sugar until light and fluffy.

3. Add egg yolks

   • Beat in yolks one at a time. Mix in vanilla.

4. Dry + wet

   • Whisk flour, baking soda, and salt.

   • Add dry ingredients alternately with buttermilk, starting and ending with dry.

5. Fold in the good stuff

   • Stir in coconut and pecans.

6. Whip egg whites

   • Beat egg whites until stiff peaks form.

   • Gently fold into batter (this keeps it light and fluffy).

7. Bake

   • Divide batter evenly.

   • Bake 20–25 minutes, until a toothpick comes out clean.

   • Cool completely.

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Frosting

1. Beat cream cheese and butter until smooth.

2. Add powdered sugar gradually.

3. Mix in vanilla and salt.

4. Frost cake and garnish with extra pecans if you’re feeling fancy ✨

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Pro Tips

• Toast the pecans for extra flavor.

• Chill the cake 30 minutes before slicing—cleaner cuts.

• Even better the next day (seriously).

If you want a sheet cake version, less sweet frosting, or you think this might actually be hummingbird cake, tell me and I’ll tweak it 🍰💛