Italian Cream Cake

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup buttermilk
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup shredded coconut
• 1/2 cup chopped pecans (plus extra for decoration)

For the Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1/2 cup chopped pecans (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the shredded coconut and chopped pecans.
7. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
9. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and beat until fluffy.
10. Once the cakes have cooled, frost the top of one layer, place the second layer on top, and frost the entire cake.
11. Garnish with the remaining chopped pecans on the sides and top of the cake.
12. Slice and enjoy your delicious homemade Italian Cream Cake!

This cake has a rich, moist texture with a creamy, tangy frosting, perfect for any special occasion or just a sweet treat!