Decadent Italian Cream Cake Bliss

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Prepare the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition.

Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stir in the vanilla extract, shredded coconut, and chopped pecans.

Whip the Egg Whites: In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gently fold the whipped egg whites into the cake batter.

Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them to wire racks to cool completely.

Prepare the Frosting: In a medium bowl, beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.

Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of cream cheese frosting over the top. Repeat with the second and third layers. Frost the sides of the cake and sprinkle the top with shredded coconut and chopped pecans.

Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Slice and enjoy the rich, creamy goodness!

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