Decadent Italian Cream Cheese Cake

Preheat Oven and Prepare Pans:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch or 9-inch round cake pans and set aside.

Cream Butter, Shortening & Sugar:
In a large bowl, cream together butter, shortening, and sugar until light and fluffy.

Add Egg Yolks:
Add the egg yolks one at a time, beating well after each addition.

Mix Dry and Wet Ingredients:
In a separate bowl, combine the flour and baking soda. Add to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stir in vanilla, coconut, and chopped pecans.

Beat Egg Whites:
In another bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.

Bake the Cakes:
Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting:
Beat cream cheese and butter until smooth. Add vanilla, then gradually beat in the powdered sugar until light and fluffy.

Assemble the Cake:
Spread frosting between the layers, over the top, and on the sides of the cake. Sprinkle chopped pecans on top for garnish if desired.

Serving and Storage Tips:

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