Italian Cream Cake - FlavorBiscuit

Description

This rich 3-layer Italian cream cake with coconut and pecans is covered in cream cheese frosting and sure to delight guests at a party.

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon baking soda

• 1/2 cup butter

• 1/2 cup lard

• 2 cups white sugar

• 5 eggs, separated

• 1 cup buttermilk

• 1 cup chopped pecans

• 1 (3 1/2 ounce) can sweetened flaked coconut

• 1 tablespoon vanilla extract

• 1 (8 ounce) package cream cheese, softened

• 1/4 cup butter

• 3 1/2 cups confectioners' sugar, or more to taste

• 1 tablespoon vanilla extract

• 1/2 cup chopped pecans, or to taste

Directions

1 Preheat oven to 300 degrees F (150 degrees C). Grease three 9-inch round cake pans and line with waxed paper.

2 Mix flour and baking soda together in a small bowl.

3 Beat 1/2 cup butter and lard together in a bowl with an electric mixer until creamy. Add sugar; beat until smooth. Add egg yolks one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition.

4 Fold 1 cup pecans, coconut, and 1 tablespoon vanilla extract into the batter.

5 Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into batter. Divide batter among prepared pans.

6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in pans, about 5 minutes. Invert cakes onto cooling racks; let cool completely, 25 to 30 minutes.

7 Beat cream cheese and 1/4 cup butter in a bowl with an electric mixer until creamy. Add confectioners' sugar and 1 tablespoon vanilla extract; beat frosting until smooth.

8 Spread a thin layer of frosting between cooled cake layers. Frost sides and top of cake. Sprinkle 1/2 cup pecans on top.