Italian Cream Cake

We are having an Italian theme for book club this week, so I thought about bringing an Italian cream cake.  The hostess is not crazy about coconut, so I decided to bring something else.  But when Susie heard that I wasn't going to make it she said "You have to make it"!  So, I told her I would make it for Easter.  So I poured over my cookbooks and searched online for a recipe.  I couldn't find one I was sold on, so I took three different recipes and came up with my own.

I was really happy with the way the cake looked and tasted.  The cake was very moist and had a wonderful coconut and pecan flavor.  Plus the cream cheese frosting mmmm.

So if you have an event coming up, please make this cake!  It is so good, and your guests will be oohing and aahing.

Italian Cream Cake

Cake:

1 stick Butter (room temperature)
1 cup Vegetable Oil
1 1/2 cup Sugar
5 whole Eggs (separated)
1 tablespoon Vanilla
1 cup Coconut toasted
3/4 cup Pecans toasted 
2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 cup Buttermilk

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
Beat egg whites until stiff. Set aside.

In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut and pecans. In a separate bowl, mix flour, baking soda, and baking powder.
Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.
Pour evenly into the two prepared pans. Bake in preheated oven for 25 to 30 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 20 minutes, then turn the cakes out onto cooling racks and allow to cool completely.

Frosting:

8 ounces light cream cheese (room temperature)
4 ounces regular cream cheese (room temperature)
6 tablespoons butter (room temperature)
2 teaspoons vanilla
4 -5 cups powdered sugar sifted
1 cup toasted coconut
1/2 cup toasted pecans chopped

Beat the cream cheese until smooth and free of lumps.  Add butter and vanilla until smooth.  Gradually add enough powdered sugar until it reaches a spreadable consistency, beat until smooth.

Place the first cake layer top side up and frost with a generous amount of frosting.  Sprinkle with 1/4 cup of coconut and 1/4 cup of pecans.  Top with the second layer and place it so the smooth side or bottom is facing up.  Frost top and side of cake with the remaining frosting.  Sprinkle the top and sides with the remaining coconut.  Then sprinkle the top of the cake with the remaining nuts.

Enjoy!

Source: Pioneer Woman,Southern Living,Better Homes and Gardens 75 years of all time favorites

Happy Monday friends!  Have a great week!

xoxo

Rach