Ingredients
For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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5 large eggs, separated
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2 ½ cups all-purpose flour
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1 tsp baking soda
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1 cup buttermilk
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2 tsp vanilla extract
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1 cup shredded sweetened coconut
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1 cup chopped pecans
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½ tsp salt
For the Cream Cheese Frosting:
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1 cup (2 sticks) unsalted butter, softened
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16 oz cream cheese, softened
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5 cups powdered sugar
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2 tsp vanilla extract
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Pinch of salt
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½–1 cup chopped pecans (for decorating)
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Optional: extra shredded coconut for garnish
Instructions
Preheat your oven to 350°F (177°C). Grease and flour three 8-inch cake pans. Cream the butter and sugar together until fluffy and pale. Add the egg yolks one at a time, beating well after each addition.
In a separate bowl, whisk together flour, salt, and baking soda. Add dry ingredients to the creamed mixture, alternating with buttermilk. Fold in vanilla extract, coconut, and pecans. Mix gently to avoid overworking the batter.
Beat the 5 egg whites until stiff peaks form. Gently fold them into the cake batter, creating a light and airy texture.
Divide the batter evenly into the prepared pans. Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely on wire racks.
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, mixing until creamy. Frost each cooled layer, stack the cakes, then cover the entire cake in frosting. Finish with chopped pecans and coconut if desired.
Notes
Whipping the egg whites separately is essential—it gives Italian cream cake its signature airy but moist texture. Do not skip this step.