Traditional Italian Cake (Printable Version)
# What You’ll Need:
01 -
1/2 cup soft butter.
02 -
1/2 cup vegetable shortening.
03 -
2 cups white sugar.
04 -
5 large eggs, divided and at room temp.
05 -
1 teaspoon pure vanilla extract.
06 -
2 cups regular flour.
07 -
1 teaspoon baking soda.
08 -
1 cup buttermilk.
09 -
1-1/2 cups coconut flakes, sweetened.
10 -
1 cup pecans, roughly chopped.
11 -
11 ounces soft cream cheese.
12 -
3/4 cup soft butter.
13 -
6 cups powdered sugar.
14 -
1-1/2 teaspoons pure vanilla extract.
15 -
3/4 cup pecans, coarsely chopped.
# Steps To Make It:
01 -
Set your oven to 350°. Coat three 9-inch cake tins with grease then dust with flour.
02 -
Beat the butter, shortening and sugar together until it's super fluffy, about 5-7 minutes. Mix in the egg yolks and vanilla.
03 -
Mix the flour and baking soda together, then add to your butter mixture bit by bit, switching with splashes of buttermilk. Mix just enough to blend. Fold in your pecans and coconut.
04 -
Using totally clean beaters, whip the egg whites until they form stiff peaks but stay glossy. Gently fold them into your batter.
05 -
Divide the mix between your pans and stick them in the oven for 20-25 minutes. They're done when a toothpick comes out clean.
06 -
Leave the cakes in their pans for 10 minutes, then flip them onto wire racks to finish cooling.
07 -
Mix the cream cheese with butter until they're totally blended. Gradually add in the powdered sugar and vanilla, beating until it's light and airy. Stir the pecans through.
08 -
Layer your cake with frosting between each level, then cover the top and sides completely. Keep it in the fridge.
# Extra Notes:
01 -
Keep your cake refrigerated so it stays fresh longer.
02 -
For the smoothest texture, let your cold stuff warm up before you start.
03 -
Always use spotless beaters for whipping egg whites or they won't fluff up right.