Need a Special-Occasion Cake? Look No Further Than Italian Cream Cake

Yields: 12-16 servings

Prep Time: 30 mins

Total Time: 1 hour 5 mins

Ingredients

For the cake:

• 1/2 c.

  (1 stick) unsalted butter, at room temperature, plus more for pans

• 2 c.

  all-purpose flour, spooned and leveled, plus more for pans

• 1/2 c.

  vegetable shortening

• 1 tsp.

  baking soda

• 1/2 tsp.

  kosher salt

• 2 c.

  granulated sugar

• 5

  large eggs, separated

• 1 tsp.

  pure vanilla extract

• 1/2 tsp.

  pure almond extract

• 1 c.

  whole buttermilk

• 1 c.

  sweetened coconut flakes

• 1 c.

  pecans, chopped and toasted

For the frosting and toppings:

• 2

  (8-ounce) packages cream cheese, at room temperature

• 1/2 c.

  (1 stick) unsalted butter, at room temperature

• 8 c.

  confectioners’ sugar

• 2 tsp.

  pure vanilla extract

• 1 c.

  pecans, finely chopped and toasted

• 1 c.

  sweetened coconut flakes

Directions

1. Make the cake: Preheat oven to 350°F. Butter and flour three 8-inch cake pans. Whisk together flour, baking powder, baking soda, and salt in a bowl. Beat butter, shortening, and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add egg yolks, 1 at a time, beating until incorporated after each addition. Beat in vanilla extract, almond extract, and buttermilk. Gradually beat in flour mixture just until combined.

2. Whisk egg whites with and electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold into the cake batter. Gently fold in coconut and pecans.

3. Transfer to prepared pans, dividing evenly. Bake until cakes are golden brown and a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

4. Make the frosting and assemble: Beat cream cheese and butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Gradually beat in confectioners’ sugar until combined. Beat in vanilla. Beat 1 minute. Transfer 1/2 cup frosting to a piping bag fitted with a large star decorating tip.

5. Place one cake layer on a cake stand or plate. Top with 3/4 cup frosting, spreading to the edge. Repeat with remaining layers. Frost sides of cake. Stir together pecans and coconut and gently press over the sides and top of cake. Pipe swirls around the top of the cake. Serve immediately or chill, 2 to 3 days.

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