Italian Cream Cake

This Italian cream cake is made up of 3 layers of wonderfully moist cake loaded with toasted pecans and coconut. The layers are filled and frosted with a light whipped cream frosting and topped off with pecan bits and more coconut. So good!

Ingredients:

Cake Layers

• 5 large eggs
• 2 cups (260g) all-purpose flour (measured accurately)
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (112g) unsalted butter, room temperature
• 1/2 cup (95g) shortening*
• 2 cups (414g) sugar
• 1 tbsp vanilla extract
• 1/4 tsp almond extract, optional
• 1 cup (240ml) buttermilk*
• 1 1/4 cups (91g) sweetened shredded coconut
• 1 cup (106g) chopped pecans, toasted

Whipped Cream Cheese Frosting

• 20 oz (565g) cream cheese, room temperature
• 2 cups (480ml) heavy whipping cream, cold
• 1 1/2 cups (173g) powdered sugar
• 1 tbsp vanilla extract

Additional

• 2 cups (148g) sweetened shredded coconut, toasted
• Pecan crumbs