Coconut Italian Cream Cake
"I’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. —Ann Bush, Colorado City, Colorado..."
INGREDIENTS
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5 large eggs, separated
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1 cup butter, softened
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1-2/3 cups sugar
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1-1/2 teaspoons vanilla extract
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2 cups all-purpose flour
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3/4 teaspoon baking soda
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1/2 teaspoon salt
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1 cup buttermilk
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1-1/3 cups sweetened shredded coconut
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1 cup chopped pecans, toasted
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FROSTING:
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12 ounces cream cheese, softened
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6 tablespoons butter, softened
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2-1/4 teaspoons vanilla extract
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5-2/3 cups confectioners' sugar
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3 to 4 tablespoons heavy whipping cream
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1/2 cup chopped pecans, toasted
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1/4 cup toasted sweetened shredded coconut, optional
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