Decadent Italian Cream Cake

This is my mother's recipe, and this delicious cake has always been part of the Thanksgiving and Eid Thanksgiving line. Many memories of the holidays are related to this rich, creamy and decadent cake.

Ingredients

FOR THE CAKE:

• ½ cups Butter, Room Temperature, No Substitutes
• ½ cups Good Shortening
• 2 cups Sugar
• 5 Large Eggs, Separated
• 1 cup Buttermilk
• 1 teaspoon Good Vanilla
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 cup Shredded Or Flaked Sweetened Coconut
• 1 cup Chopped Pecans
• FOR THE FROSTING:
• 1 stick Butter, Softened
• 1 package Cream Cheese (8 0z.), Softened
• 1 teaspoon Good Vanilla
• 1 pound Powdered Sugar
• Chopped Pecans For Garnish

Preparation

Preheat oven to 325 F.

Cream butter, shortening and sugar in a large mixing bowl with electric mixer. Add egg yolks, one at a time, mixing well after each. Add buttermilk and mix well; add vanilla.

Sift flour, baking soda and salt together in a medium bowl; add coconut and pecans and toss together well, then stir into wet ingredients. Mix well by hand.

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