Italian Cream Cheese Cake

Sure, here’s a recipe for Italian Cream Cheese Cake!

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup vegetable shortening
• 2 cups granulated sugar
• 5 large eggs, separated
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup sweetened flaked coconut
• 1 cup chopped pecans
• 8 oz. cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans and set aside.
2. In a large mixing bowl, cream together the 1 cup of butter, 1/2 cup of vegetable shortening, and 2 cups of granulated sugar until light and fluffy.
3. Add in the 5 egg yolks, one at a time, beating well after each addition.
4. In a separate bowl, sift together the 2 cups of flour and 1 teaspoon of baking soda.
5. Add the dry ingredients to the butter mixture, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients.
6. Stir in 1 teaspoon of vanilla extract, 1 cup of sweetened flaked coconut, and 1 cup of chopped pecans.
7. In a separate mixing bowl, beat the 5 egg whites until stiff peaks form.

1. Fold the egg whites into the cake batter.
2. Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.
4. For the frosting, beat together the 8 oz. of cream cheese and 1/4 cup of butter until light and fluffy.
5. Gradually add in the 2 cups of powdered sugar and 1 teaspoon of vanilla extract, beating until well combined.

1. Spread the frosting between the layers of the cooled cake and over the top and sides.
2. Garnish with additional chopped pecans and coconut, if desired.
3. Chill the cake until ready to serve.

Enjoy your delicious Italian Cream Cheese Cake!