Method:
Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition.
- In a separate bowl, sift together the flour and baking soda.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
- Stir in the vanilla extract, shredded coconut, and chopped pecans.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no streaks remain.
- Divide the batter evenly among the prepared cake pans.
Bake the Cake Layers:
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes.
- Transfer the cakes to wire racks to cool completely.
Prepare the Frosting:
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add the vanilla extract and mix well.
- Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy.
- Stir in the chopped pecans.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
- Place the second cake layer on top of the first and spread more frosting over the top.
- Place the third cake layer on top and spread the remaining frosting over the top and sides of the cake.
Serve:
- Garnish the cake with additional chopped pecans or a sprinkle of shredded coconut, if desired.
- Slice and serve the cake at room temperature for the best flavor and texture.
Tips for Perfect Italian Cream Cake:
- Room Temperature Ingredients: Ensure that all the ingredients are at room temperature before you begin. This helps the batter mix more evenly and results in a smoother cake.
- Egg Whites: Be sure to beat the egg whites to stiff peaks and fold them gently into the batter to maintain the cake's light and airy texture.
- Frosting Consistency: If the frosting is too thick, you can add a tablespoon of milk to reach the desired consistency.
Variations:
- Coconut Lover's: Add an extra 1/2 cup of shredded coconut to the frosting for an even more intense coconut flavor.
- Lemon Zest: Add a teaspoon of lemon zest to the batter for a hint of citrus freshness.
- Chocolate Drizzle: Drizzle melted dark chocolate over the top of the frosted cake for an added touch of indulgence.
