Instructions:
Step 1
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Step 2
In a large bowl, cream together the butter, shortening, and granulated sugar until light and fluffy.
Step 3
Incorporate the egg yolks into the mixture one at a time, followed by gently stirring in the vanilla extract.
Step 4
In another bowl, combine the sifted flour and baking soda. Slowly incorporate this flour mixture into the creamed mixture, alternating with additions of buttermilk. Gently fold in the shredded coconut and chopped pecans until evenly distributed.
Step 5
In a separate clean bowl, whisk the egg whites until they reach stiff peaks.
Step 6
Carefully incorporate the whipped egg whites into the cake batter, using a gentle folding motion until evenly combined.
Step 7
Evenly distribute the batter into the greased and floured cake pans. Place them in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 8
Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 9
While the cakes cool, start making the cream cheese frosting.
Step 10
In a spacious bowl, whip the softened cream cheese, butter, powdered sugar, and vanilla extract until they reach a light and fluffy consistency.
Step 11
Once the cakes have cooled to room temperature, frost the top, sides, and between each layer with the cream cheese frosting.
Step 12
If desired, garnish the frosted cake with additional chopped pecans and flaked coconut.
Step 13
Serve the Italian Cream Cake at room temperature for the best texture and flavor. Enjoy this heavenly creation with friends and family!