ITALIAN CREAM CAKE RECIPE

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract and egg yolks, one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
5. Stir in the shredded coconut and chopped pecans.

Step 2: Bake the Cakes

1. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter.
2. Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
3. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
4. Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 3: Make the Cream Cheese Frosting

1. In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Stir in the vanilla extract until well combined.

Step 4: Assemble the Cake