Italian Cream Cake

ITALIAN CREAM CAKE

Rich, decadent, delicious.

1 cup butter, softened

2 cups sugar

5 large eggs, separated

1 tsp. vanilla extract

2 cups all purpose flour

1 tsp baking soda

1 cup buttermilk

1 cup flaked coconut

Preheat over to 350F. Beat butter at medium speed with an electric mixer until fluffy. Add sugar and beat well. Add egg yolks one at a time until well incorporated. Combine flour and baking soda. Add to butter mixture alternatively with buttermilk, beginning and ending with flour.

Beat whites until firm peaks form and gently fold into mixture. Pour into 3 buttered and floured 9” round cake pans. Bank 25 minutes or until toothpick comes out clean. Cool completely.

Frosting

8 oz cream cheese, softened

1/ 2 cup butter, softened

1 tbsp. vanilla extract

16 oz. powdered sugar

1 cup coconut flakes

Beat all frosting ingredients except for coconut until well combined and fluffy. Fold in coconut flakes.

Spread frosting between layers and on top and sides of cake. Refrigerate overnight. Bring to room temperature before serving.