Classic Italian Cream Cake

Despite the name, this Italian cream cake is a Southern specialty that is thought to have originated in Texas. This classic three-layer cake is always a hit, and it will probably bring back fond memories for many. The moist buttermilk cake is baked with pecans and coconut and then topped with a delicious cream cheese frosting.

subheading: For the Cake:

5 large eggs, separated

2 cups all-purpose flour

1 teaspoon baking soda

4 ounces ( ½ cup) unsalted butter, softened

½ cup shortening

2 cups granulated sugar

1 cup buttermilk

1 ½ teaspoons pure vanilla extract

1 cup sweetened coconut flakes

1 cup pecans, chopped, divided

subheading: For the Frosting:

1 (8-ounce) package cream cheese, softened

4 ounces ( ½ cup) unsalted butter, softened

1 (1-pound) box confectioners' sugar (about 3 ¾ cups unsifted)

1 teaspoon pure vanilla extract

1 to 2 tablespoons milk, or cream, as needed

¼ cup chopped toasted pecans, for garnish

¼ cup toasted flaked coconut, for garnish

Directions at thespruceeats.com

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