Instructions:
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, cream together the butter, shortening, and granulated sugar until light and fluffy.
Beat in the egg yolks one at a time, then stir in the vanilla extract.
In a separate bowl, sift together the flour and baking soda. Gradually add the flour mixture to the creamed mixture alternately with the buttermilk.
Fold in the shredded coconut and chopped pecans.
In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter.
Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
While the cakes cool, prepare the frosting. In a large bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Once the cakes have cooled completely, frost the top, sides, and between each layer with the cream cheese frosting.
Optional: Garnish with additional chopped pecans and flaked coconut.
Serve the Italian Cream Cake at room temperature for the best texture and flavor. Enjoy this homemade delight!
Note: For the best results, ensure all ingredients are at room temperature before beginning.
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