Ingredients for - Italian Cake with Coconut Cream Cheese Frosting
How to cook deliciously - Italian Cake with Coconut Cream Cheese Frosting
1. Stage
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2. Stage
Cream sugar and butter for cake in a large bowl. Beat in egg yolks, one at a time, until incorporated.
3. Stage
Sift flour, baking soda, and salt together in a separate bowl; gradually add to wet ingredients. Slowly add buttermilk and vanilla; mix well. Stir in coconut and pecans.
4. Stage
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter, and pour into the prepared cake pans.
5. Stage
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then transfer to the refrigerator or freezer while you make the frosting.
6. Stage
Combine cream cheese and butter for frosting in a large bowl; beat with an electric mixer until creamy. Add vanilla. Slowly add in powdered sugar and mix to desired consistency. Mix in 1 cup shredded coconut, reserving the rest to decorate the sides of the cake. Place frosting in the refrigerator for 5 minutes.
7. Stage
Frost the tops of each cake layer, then stack the layers and frost the sides. Press reserved coconut onto the sides of the cake.
