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Italian Cream Cake

Ingredients

• For the Cake:
• 2⅓ cups all-purpose flour (280g)
• 1¼ teaspoon baking powder
• ¾ teaspoon salt
• ½ teaspoon baking soda
• ⅔ cup unsalted butter (152g)
• ½ cup vegetable shortening (96g)
• 2 cups granulated sugar (400g)
• 6 large eggs separated
• 2 teaspoons vanilla extract
• ¾ teaspoon almond extract
• 1 cup whole buttermilk (240mL)
• 1 cup sweetened flaked coconut (100g)
• 1 cup toasted pecans chopped (115g)
• For the Frosting:
• 2 8-ounce blocks cream cheese room temperature (226g)
• 1½ cups unsalted butter (340g)
• ½ teaspoon vanilla extract
• 7 cups confectioners’ sugar (840g)
• For the Garnish
• toasted coconut
• toasted pecans

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