Italian Cream Cake
INGREDIENTS
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1-1/2 cups sweetened shredded coconut, toasted
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1 cup buttermilk, room temperature
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2 teaspoons vanilla extract
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2-1/2 cups (10 ounces) cake flour
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2 teaspoons baking powder
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3/4 teaspoon salt
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1/2 teaspoon baking soda
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12 tablespoons unsalted butter, cut into 12 pieces and softened
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4 tablespoons shortening, cut into 4 pieces
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1-3/4 cups (12-1/4 ounces) sugar
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5 large eggs, room temperature
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2 cups (8 ounces) pecans, toasted and chopped
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Frosting
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12 tablespoons unsalted butter, softened
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2-1/4 cups (9 ounces) confectioners' sugar
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1/2 cup cream of coconut
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1/2 teaspoon vanilla extract
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Pinch salt
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16 ounces cream cheese, cut into 8 pieces and softened
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