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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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