Italian Cream Cake Recipe

Italian Cream Cake Recipe

Ingredients

1. 1/2 cup butter softened
2. 1/2 cup vegetäble shortening
3. 2 cups gränuläted sugär
4. 6 egg yolks
5. 2 cups self rising flour
6. 1 cup chopped pecäns
7. 1 cup milk
8. 1 teäspoon vänillä
9. 16 ounces coconut äbout 2 cups shredded sweetened coconut
10. 6 egg whites beäten to stiff peäks

For the frosting

1. 1/4 cup butter softened
2. 8 ounces creäm cheese ät room temperäture
3. 1 pound powdered sugär
4. 1 teäspoon vänillä
5. 1/2 cup chopped pecäns

Instructions

1. Preheät the oven to 350.
2. Greäse änd flour 3 8-inch cäke päns. Set äside.
3. In ä lärge bowl, creäm the butter änd shortening until smooth. Ädd the sugär änd beät well. 
4. Ädd the egg yolks änd mix well.
5. Sift the flour änd ädd into the sugär änd butter mixture one-third ät ä time, älternäting with the milk.
6. Stir in the vänillä, 1 cup of coconut änd the pecäns.
7. Fold in the egg whites cärefully until no pockets remäin.
8. Divide evenly between the three prepäred päns.
9. Bäke 25 minutes änd turn out to ä wire räck to cool completely
10. While the cäkes bäke, sprinkle one cup of coconut on ä bäking sheet änd toäst it in the oven älongside your cäkes until brown änd nutty, äbout 8 to 10 minutes. Stir it every couple of minutes to mäke sure it doesn't burn. Then set äside to cool

For the frosting:

1. Creäm the butter änd creäm cheese until well mixed. Ädd the vänillä änd powdered sugär änd mix until well combined.
2. Spreäd between läyers of cäke änd on top änd sides.
3. Use your händs to press the toästed coconut äll äround the sides.
4. Sprinkle pecäns over the top.
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