Italian Cream Cake

Ingredients

• •2 cups all-purpose flour
• •1 teaspoon baking soda
• •1/2 teaspoon salt
• •1/2 cup butter, softened
• •1/2 cup vegetable oil
• •2 cups sugar
• •5 egg yolks
• •1 cup buttermilk
• •1 cup shredded coconut
• •1 cup chopped pecans
• •1 teaspoon vanilla extract
• •5 egg whites
• •8 oz cream cheese, softened
• •1/2 cup butter, softened
• •4 cups powdered sugar

Directions

1. 1Preheat oven to 350°F and grease three 9-inch round cake pans. Mix flour, baking soda, and salt in a bowl.
2. 2Cream butter and oil with sugar until light and fluffy, then beat in egg yolks one at a time. Alternate adding flour mixture and buttermilk, then stir in coconut, pecans, and vanilla.
3. 3Beat egg whites until stiff peaks form, then gently fold into the batter in two additions. Divide among prepared pans.
4. 4Bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
5. 5For frosting, beat cream cheese and butter together until fluffy. Gradually add powdered sugar, beating until spreadable.
6. 6Place one cake layer on a plate and spread with frosting. Repeat with remaining layers, then frost the top and sides. Garnish with pecans and coconut if desired.

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