Sunday’s Baking : Italian Cream cake

This Sunday it’s my turn in the kitchen with a favorite cake recipe. So enjoy !

• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 1 tablespoon vanilla extract
• 5 eggs, yolks divided from whites
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup coconut, shredded
• Frosting
• 8 oz cream cheese, softened
• 4 tablespoons butter, softened
• 2 teaspoons vanilla extract
• 2 cups powdered sugar, sifted
• 1 cup coconut
• 1 cup pecans

Preheat oven to 375 F.

Line a 12 x 17 (jellyroll) pan with greased parchment paper.

• In a large bowl cream together butter and sugar.
• Mix in egg yolks one at a time.
• Mix in vanilla extract. Set aside.
• In a medium bowl combine flour, baking soda, and salt.
• Gradually add the dry ingredients into the wet ingredients, while alternating with the buttermilk.
• In a separate bowl, beat the egg white until stiff peaks form.
• Fold egg whites into batter until completely incorporated.
• Fold in coconut.
• Spread batter evenly into prepared pan.
• Baked for 15-18 minutes. (Do not overbake. Cake will continue cooking as it cools)
• Remove from oven and let cake cool in the pan.
• Prepare the frosting by creaming together cream cheese and butter.
• Add in vanilla extract.
• Gradually mix in powdered sugar until creamy.
• Fold in coconut and pecans.
• Frost the cake once it has completely cooled.