Italian Cream Cake

Before Hurricane Ike made his unwelcome visit we had a couple of birthdays at work. The birthday girl requested this cake, so voila.

ITALIAN CREAM CAKE

2 cups granulated sugar
1 cup (2 sticks butter)
1 cup buttermilk
1 teaspoon baking soda
1/2 teaspoon salt
5 eggs, separated
2 cups flour
1 teaspoon vanilla
1 cup chopped pecans (toasted)
2 cups coconut

For frosting: 8-ounce package cream cheese softened, 1/2 stick butter, softened 1 teaspoon vanilla, 1-pound box confectioners sugar, 1 cup coconut, 1 cup pecans (toasted)


To make cake layers: Preheat oven to 375°F. and lightly butter and flour three 9 inch round cake pans, knocking out any excess flour.

In a bowl with an electric mixer beat together sugar and butter until light and fluffy. Add egg yolks one at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt. Beat flour mixture into egg mixture alternating with buttermilk until combined. Add vanilla, coconut, and chopped pecans. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly. Divide batter among pans, smoothing tops, and bake about 30 minutes until cake layers test done. Cool cake layers in pans on racks and cool completely.

Make frosting: In a bowl with an electric mixer beat together cream cheese, butter, and vanilla until smooth. Gradually beat in confectioners sugar, beating until creamy, add coconut and nuts.