Italian Cream Cake
INGREDIENTS
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For the cake:
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5 eggs, separated
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1/2 cup (1 stick/114 g/4 oz) unsalted butter, softened
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1 cup (237 mL) vegetable oil
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1 cup (200 g/7 oz) granulated sugar
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1 tablespoon (15 mL) pure vanilla extract
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1 cup (100 g/3.5 oz) sweetened flaked coconut
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2 cups (260 g/9 oz) all-purpose flour
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1 teaspoon (5 g) baking soda
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1 teaspoon (5 g) baking powder
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1 cup (237 mL) buttermilk
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For the icing:
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Two 8-ounce packages cream cheese
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1/2 cup (1 stick/114 g/4 oz) unsalted butter, softened
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2 teaspoons (10 mL) pure vanilla extract
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2 pounds (1 kg) powdered sugar
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1 cup (110 g/4 oz) chopped pecans
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1 cup (100 g/3.5 oz) sweetened flaked coconut
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