1 cup sweetened coconut flakes (plus extra for decorating)
1 cup pecans (plus extra for decorating)
Icing:
1 - 8 oz package cream cheese
1 stick butter, softened
1 box of confectioner sugar (powdered)
1 teaspoon vanilla
Instructions
Cake:
Start by separating 5 eggs. Place the egg whites in a bowl that is attached to a stand mixer or a medium size bowl if you are using a hand mixer. Then, place the yokes in a separate bowl. Whisk the eggs whites until you get stiff peaks. Transfer to a different bowl and clean bowl and whisk. Cream 1 stick of softened butter, ½ cup vegetable oil, and 2 cups sugar together.
Add eggs yokes one at a time.
Gradually add 2 cups all purpose flour, 1 tea spoon of baking soda and 1 cup buttermilk.
Add 1 cup sweetened coconut flakes, 1 cup chopped pecans and 1 teaspoon of vanilla extract and mix until combine.
Once the mixture is smooth, gently fold in the stiff egg whites.
Pour your cake batter into 3 - 9" round greased and floured pans.
Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean. *Allow the cake to cool completely before icing. If you have cooling racks, place the cake onto them after removing from the oven. I don't have any so I just let the cake cool in the pans.
Icing:
Mix together 1 - 8 oz package of softened cream cheese, 1 stick of softened butter, 1 box of powdered sugar (confectioner) and 1 teaspoon of vanilla extract until smooth.
Brush the crumbs off the cake and place one cake round onto a cake stand or serving dish. Add a small layer of the icing onto the top of the cake. Just add a little at a time, making sure not to tear the cake. Repeat for all 3 layers. Then, add the remaining icing to the sides of the cake in an even layer. Decorate with coconut flakes and pecans if desired.
Recipe by Simple as That at https://simpleasthatblog.com/italian-cream-cake/