A delightful twist on the traditional Italian Cream Cake, this recipe is perfect for celebrations and gatherings.
Preheat your oven to 325°F (165°C).
Always preheat your oven to ensure even baking.
In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy.
Creaming incorporates air into the mixture, making the cake lighter.
Add the egg yolks one at a time, beating well after each addition.
Adding eggs gradually helps maintain the emulsion.
In a separate bowl, dissolve the baking soda in the buttermilk.
This activates the baking soda, ensuring a good rise.
Alternately add the sifted flour and buttermilk mixture to the creamed mixture, starting and ending with the flour.
Alternating prevents overmixing and ensures a smooth batter.
Stir in the vanilla extract, shredded coconut, and chopped pecans.
Fold gently to keep the batter airy.
In a clean bowl, beat the egg whites until stiff peaks form, then fold them into the batter.
Folding in beaten egg whites adds lightness to the cake.
Pour the batter into greased and floured cake pans.
Greasing and flouring prevents sticking and ensures easy release.
Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.
Check for doneness without opening the oven too early to prevent sinking.
Let the cakes cool completely on a wire rack before frosting.
Cooling prevents the frosting from melting.
For the frosting, beat the cream cheese and butter together until smooth.
Ensure both ingredients are softened for a smooth mixture.
Gradually add the powdered sugar and vanilla extract, beating until fluffy.
Adding sugar gradually prevents lumps.
Stir in the chopped pecans.
Mix gently to evenly distribute the pecans.
Spread the frosting over the cooled cake layers, assembling them if making a layered cake.
Use an offset spatula for a smooth finish.
Serve and enjoy your delicious cake!
Slice with a sharp knife for clean cuts.
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