Ingredients
- Cake:
- 1/2 cup (1 stick) unsalted butter, plus much more for greasing
- 2 cups all-purpose flour, plus much more for dusting
- 1 teaspoon sodium bicarbonate
- 1/2 cup vegetable shortening
- 2 cups sugar
- 5 large eggs, separated
- 1 cup buttermilk, well shaken
- 1 teaspoon vanilla flavoring
- 1/2 cup chopped pecans
- 1 cup sweetened shredded coconut
- Cooking spray
- Italian Cream Frosting:
- 8 ounces cream cheese, at 70 degrees
- 4 tablespoons (1/2 stick) butter, at 70 degrees
- 1 pound confectioners' sugar
- 1 teaspoon vanilla flavoring
- 1/2 cup chopped pecans
Directions
For that cake: Preheat the oven to 350 levels F. Grease and gently flour three 9-inch cake pans .
Sift the flour and sodium bicarbonate together and hang aside.
By having an electric mixer, cream the butter and shortening using the sugar until fluffy, about a few minutes. Add some egg yolks individually, beating well in between each addition. Using the mixer on medium speed, add some flour and buttermilk alternately, beginning and ending with buttermilk. Add some vanilla, coconut and nuts, and stir well to include.
Inside a separate bowl with clean beaters, whip the egg-whites to stiff peaks. Lightly fold the beaten egg-whites in to the batter, just until blended.
Pour the batter in to the prepared pans and bake for twenty five minutes. Test for doneness by touching the top cake together with your finger. The wedding cake is completed whether it bounces support. Awesome the layers on wire racks sprayed with cooking spray to avoid sticking.
For that frosting: By having an electric mixer, beat the cream cheese using the butter on high-speed until fluffy. Lessen the speed to medium and merge the sugar and vanilla. Beat well before the frosting is smooth.
Once the cake is totally awesome, spread the frosting between your layers as well as on the edges and the surface of the cake. Sprinkle around the nuts.
Recipe adapted from Georgia Cooking within an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008