Italian Cream Cake

Ingredients

• white sugar (2 cups)
• unsalted butter (1.5 cups)
• egg yolks (5 )
• baking soda (1 teaspoon)
• all-purpose flour (2 cups)
• buttermilk (1.5 cups)
• chopped walnuts (1.25 cups)
• flaked coconut (1 cup)
• egg whites (5 )
• confectioners' sugar (3.5 cups)
• cream cheese (1 (8 ounce) package)
• vanilla extract (1 teaspoon)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2. Beat 2 cups white sugar, 1 cup butter, and egg yolks together in a bowl with an electric mixer. Alternately beat in flour and buttermilk. Beat in baking soda, then beat in 1 cup walnuts and coconut.
3. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; fold into batter. Divide batter among prepared pans.
4. Bake in the preheated oven for 20 to 25 minutes. Cool in pans 5 to 10 minutes before turning out onto wire racks to cool completely, 25 to 30 minutes.
5. Beat confectioners' sugar, cream cheese, remaining 1/2 cup butter, and vanilla extract together in a bowl until smooth and creamy. Frost and stack cake layers; frost sides if desired. Top with remaining 1/4 cup walnuts.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 759
• fat: 42 g
• sats: 22 g
• carbs: 91 g
• fibre: 2 g
• protein: 10 g
• salt: 0 g