Now, add egg yolks, reserving the egg whites in a separate mixing bowl. Trust me on this, these eggs make the cake moist, rich and decadent.
Mix in the egg yolks until it is a dreamy yellow. Doesn't that color just make you scream?
Well then, carry on.
Beat the reserved egg whites with an avocado green mixer circa 1976...or any color mixer you choose.
Fold into the batter with a large rubber spatula.
And WA-LA! Your cake batter is complete!
ARE YOU READY FOR THIS?
This cake is ridiculously good.
Where's my fork?
The cake is moist and flavorful. The frosting is creamy with a hint of tang. And the coconut adds the perfect sweetness and texture.
A big cup of coffee or hot tea is perfect with this.
Sometimes I add rocky road ice cream, because, why not?
The best part? It needs to be shared! So invite some friends over and whip this up!
They will love you forever.
Italian Cream Cheese Cake:
(High altitude directions in parentheses)
2 cups sugar (minus 6 Tbsp)
1/2 cup shortening (minus 2 Tbsp)
1/2 cup butter
6 egg yolks
2 cups flour
1 tsp baking soda
1 cup buttermilk (plus 4 Tbsp)
1 cup coconut
6 egg whites beaten until stiff peaks
Preheat oven to 375 degrees. Grease and flour three cake pans, set aside. Cream together sugar, shortening and butter. Add egg yolks, reserving egg whites in a separate mixing bowl to beat until stiff peaks. Beat egg yolks into butter/sugar mixture. Add flour, baking soda, buttermilk, and coconut. Mix. Fold in egg whites with rubber spatula until just incorporated. Divide evenly between cake pans and bake for 12-15 minutes or until middle springs back with touched and the edges pull away from pan. Let cool for 5 minutes. Remove from pans to cool completely.
Cream Cheese Frosting:
2 8oz packages cream cheese, room temperature
1 stick butter, room temperature
32oz powdered sugar
1 tsp vanilla
dash of salt (about 1/2 tsp)
1 cup coconut
Chopped pecans (optional)
Cream butter and cream cheese. Add powdered sugar and mix until incorporated. Add vanilla and salt and mix. Generously frost cooled cake. Sprinkle top and sides with coconut. Sprinkle with chopped pecans if desired.