Italian Cream Cake with Cream Cheese Pecan Frosting

Step 1

Adjust oven rack to the middle position and preheat oven to 350°F. Spray a 9x13-inch baking dish or 3 (8-inch) round cake pans with baking spray. Set aside.

Step 2

Separate the eggs (yolks and whites) into separate bowls and use a hand mixer to beat the egg whites just to stiff peaks. Set the beaten whites and yolks aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and shortening together at medium speed until creamy and smooth, about 2 minutes.

Step 4

Add the sugar and beat until lighter in color and fluffier, about 3 minutes.

Step 5

Add the egg yolks, beating until incorporated.

Step 6

In a medium bowl, whisk the flour and salt together.

Step 7

In a separate medium bowl, dissolve the baking soda in the buttermilk.

Step 8

Add the flour mixture to butter/sugar/egg, mixture alternately with the buttermilk/baking soda mixture in 3 additions; beginning and ending with the flour mixture. Beat just until incorporated after each addition.

Step 9

Stir in the vanilla and coconut extracts, toasted pecans, and coconut.

Step 10

Fold in the beaten egg whites.

Step 11

Pour the batter into the prepared pan(s). For a 9x13-inch cake, bake 30-40 minutes, or until a toothpick inserted in the middle comes out clean. For 8-inch round cakes, bake 25-30 minutes.

Step 12

Cool the 9x13 cake in the pan set on a wire rack. If baking round cakes, remove them from the pans after 10 minutes. Cool completely on the wire racks, about 2 hours.

Step 13

While the cakes cool, make the frosting. Fit a stand mixer with the paddle attachment. Beat the butter and sugar together on low speed until mixed, about 1 minute.

Step 14

Increase the speed to medium-high and beat an additional 2 minutes, or until paler in color and fluffy.

Step 15

Add the cream of coconut, sour cream, vanilla extract, and salt. Beat until smooth, about 1 minute.

Step 16

Add the cream cheese, about 1 tablespoon at a time, and beat until incorporated, about 2 minutes. Fold in the toasted pecans and refrigerate until ready to use.

Step 17

If frosting an 8-inch, 3-layer cake, use about 1½ cups frosting between layers and spread the remaining frosting over the top and sides.

Step 18

If frosting a 9x13-inch cake, spread desired amount of frosting on the top of the cake and smooth it out. Keep covered.