Italian Cream Cake Recipe

Ingredients:

Cake:

• 6 egg whites, beaten to stiff peaks
• 2 cups sweetened shredded coconut, divided
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 cup chopped pecans
• 2 cups self-rising flour
• 6 egg yolks
• 2 cups granulated sugar
• 1/2 cup vegetable shortening
• 1/2 cup unsalted butter, softened

Frosting:

• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract
• 1 pound powdered sugar
• 8 ounces cream cheese, at room temperature
• 1/4 cup butter, softened

Instructions:

1. Preheat and Prepare Pans:
   • Preheat your oven to 350°F (175°C).
   • Grease three 8-inch cake pans and dust them with flour. Set aside.
2. Mixing the Cake Batter:
   • In a large bowl, beat the butter until creamy and smooth. Gradually add the granulated sugar, mixing well.
   • Incorporate the egg yolks, beating until well combined.
   • Sift the self-rising flour. Add it to the butter-sugar mixture in three parts, alternating with the milk. Begin and end with the flour.
   • Stir in 1 teaspoon vanilla extract, 1 cup of shredded coconut, and the chopped pecans.
   • Gently fold in the beaten egg whites until fully incorporated.
3. Baking:
   • Divide the batter evenly among the three prepared cake pans.
   • Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
   • Transfer the cakes to a cooling rack and let them cool completely.
4. Toasting the Coconut:
   • While the cakes are baking, spread 1 cup of shredded coconut on a baking sheet.
   • Toast in the oven for 8 to 10 minutes, stirring every few minutes to ensure even browning. Once golden brown and nutty, remove from the oven and let cool.
5. Preparing the Frosting:
   • In a mixing bowl, beat together the softened butter and cream cheese until well blended.
   • Add the vanilla extract and powdered sugar, mixing until smooth and well combined.
6. Assembling the Cake:
   • Spread the frosting between the cooled cake layers, and then frost the top and sides of the cake.
   • Press the toasted coconut around the sides of the cake using your hands.
   • Sprinkle the remaining chopped pecans on top of the cake.

Notes:

For an extra thick layer of frosting, feel free to double the frosting recipe.