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Coconut Italian Cream Cake
Ingredients
  • 5 large eggs, separated
  • 1 cup butter, softened
  • 1-⅔ cups sugar
  • 1-½ teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1-⅓ cups sweetened shredded coconut
  • 1 cup chopped pecans, toasted
  • subheading: FROSTING:
  • 12 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 2-¼ teaspoons vanilla extract
  • 5-⅔ cups confectioners' sugar
  • 3 to 4 tablespoons heavy whipping cream
  • ½ cup chopped pecans, toasted
  • ¼ cup toasted sweetened shredded coconut, optional
Steps
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