COCONUT ITALIAN CREAM CAKE

5 large eggs, separated

1 cup butter, softened

1 2/3 cups sugar

1 1/2 tsp vanilla extract

2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 1/3 cups flaked coconut

1 cup chopped pecans, toasted

Frosting:

12-oz cream cheese, softened

6 tbsp butter, softened

2 1/4 tsp vanilla extract

5 2/3 cups confectioners' sugar

3 to 4 tbsp heavy whipping cream

1/2 cup chopped pecans, toasted

1/4 cup toasted flaked coconut, optional

To make the cake:

Place egg whites in a small bowl and let stand at room temperature 30 minutes. Preheat oven to 350-degrees. Line bottoms of three greased 9-inch round baking pans with parchment paper and grease the parchment

In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt. Add flour mixture to the creamed mixture, alternately with the buttermilk, beating well after each addition. Fold in the coconut and pecans.

With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into the batter. transfer batter evenly into the three prepared pans. Bake in the preheated oven 20 t0 25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in the pans for 10 minutes then remove from pans to wire racks to cool completely.

To make the frosting:

In a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in the confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of the cake Sprinkle with the pecans and, if desired, coconut.

Yield: 16 servings. Refrigerate any leftovers.

 TOH 2015