Italian Cream Cake

A spectacular three layer coconut cake with fluffy cream cheese frosting

Yield: 12 servings

Ingredients

• 2 cups sugar
• 1/2 cup butter (1 stick), at room temperature
• 1/2 cup shortening
• 5 eggs, separated
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2 cups flour, sifted (measure, then sift)
• 1 cup sweetened coconut (I used angel flake)
• 1 teaspoon vanilla

FOR FROSTING::

• 1 1/2 pounds powdered sugar, sifted
• 8 ounces (1 brick) cream cheese, at room temperature
• 1/2 cup (1 stick) butter, at room temperature
• 1 1/2 vanilla
• 1 cup pecans, chopped, optional (I did not use)
• Milk, to thin frosting
• Coconut, to garnish, if desired

Instructions

For full instructions you can go to thatskinnychickcanbake.com.

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