Italian Cream Cake

Ingredients:

1 teaspoon baking soda

1 cup buttermilk

1 stick (1/2 cup) butter, softened at room temperature

1/2 cup shortening, softened at room temperature

2 cups granulated sugar

5 eggs, separated

1 teaspoon vanilla extract

1 cup sweetened flaked coconut

1 teaspoon baking powder

1 cups all-purpose flour

Directions for Cake:

Preheat oven to 350 degrees. Grease and flour three 9" round cake pans.

In a small bowl, dissolve the baking soda in the buttermilk; set aside.

In a large bowl, cream together butter, shortening and sugar until light and fluffy. Mix in the egg yolks, buttermilk mixture, baking powder and flour. 

In a medium bowl, beat the egg whites until stiff. Fold into the batter and add vanilla and coconut. Stir until combined. Pour batter into the prepared pans.  Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Allow the cakes to cool in the pans for about ten minutes before turning them out onto a wire rack to finish cooling.

Ingredients for Frosting:

1 package (8 ounces) cream cheese, at room temperature

1 stick (1/2 cup) butter, at room temperature

1 teaspoon vanilla extract

4 cups confectioners sugar

2 tablespoons light cream (if needed)

1 cup chopped pecans

1/2 cup sweetened flaked coconut

Directions for Frosting:

In a medium bowl, combine cream cheese, butter, vanilla and confectioners sugar. Beat until light and fluffy. Mix in a small amount of cream (if needed) to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.