Italian Cream Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, using an electric mixer, cream together 1 stick of softened butter, 1/2 cup of shortening, and 2 cups of granulated sugar until light and fluffy.
4. Add the egg yolks one at a time to the butter mixture, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
5. Gradually mix the dry ingredients into the butter mixture alternately with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in 1 cup of shredded coconut and 1 cup of chopped pecans.
7. In another bowl, beat the egg whites on high speed until stiff peaks form. Gently fold the beaten egg whites into the cake batter using a spatula.
8. Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
9. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door too often, as this can cause the cakes to sink.
10. Let the cakes cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely.
11. To make the frosting, beat 1 package of cream cheese and 1 stick of softened butter together until creamy. Gradually add 4 cups of powdered sugar, beating until smooth.
12. Stir in 1 teaspoon of vanilla extract.
13. Place one cake layer on a serving plate. Spread with frosting. Repeat with the second layer, and spread frosting on top and sides of the cake.
14. Sprinkle 1/2 cup of chopped pecans on top of the cake. For extra flavor, you can toast the pecans lightly in the oven for 5 minutes at 350°F before chopping.