Italian Cream Cake

Name: Italian Cream Cake
Total time: 85
Yield: 12
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking soda; ½ cup butter; ½ cup lard; 2 cups white sugar; 5 eggs, separated; 1 cup buttermilk; 1 cup chopped pecans; 1 (3.5 ounce) can sweetened flaked coconut; 1 tablespoon vanilla extract; 1 (8 ounce) package cream cheese, softened; ¼ cup butter; 3 ½ cups confectioners' sugar, or more to taste; 1 tablespoon vanilla extract; ½ cup chopped pecans, or to taste

Recipe by mbblack from allrecipes.com

Dessert 1 Hr. 25 Mins.

Ingredients

12 servings

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2 cups all-purpose flour
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1 tablespoon baking soda
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½ cup butter
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½ cup lard
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2 cups white sugar
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5 eggs, separated
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1 cup buttermilk
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1 cup chopped pecans

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1 (3.5 ounce) can sweetened flaked coconut
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1 tablespoon vanilla extract
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1 (8 ounce) package cream cheese, softened
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¼ cup butter
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3 ½ cups confectioners' sugar, or more to taste
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1 tablespoon vanilla extract
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½ cup chopped pecans, or to taste

Instructions

Preheat oven to 300 degrees F (150 degrees C). Grease three 9-inch round cake pans and line with waxed paper.
Mix flour and baking soda together in a small bowl.
Beat 1/2 cup butter and lard together in a bowl with an electric mixer until creamy. Add sugar; beat until smooth. Add egg yolks one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition.
Fold 1 cup pecans, coconut, and 1 tablespoon vanilla extract into the batter.
Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into batter. Divide batter among prepared pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in pans, about 5 minutes. Invert cakes onto cooling racks; let cool completely, 25 to 30 minutes.
Beat cream cheese and 1/4 cup butter in a bowl with an electric mixer until creamy. Add confectioners' sugar and 1 tablespoon vanilla extract; beat frosting until smooth.
Spread a thin layer of frosting between cooled cake layers. Frost sides and top of cake. Sprinkle 1/2 cup pecans on top.