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This cake recipe was adapted from the KitchenAid mixer recipe book. Instead of the traditional cream cheese frosting, I opted to use the fluffy frosting.


Italian Cream Cake
5 eggs, separated
½ cup butter
½ cup shortening
1¾ cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
2 cups coconut
1 cup chopped pecans

Fluffy Frosting
1½ cups sugar
½ teaspoon cream of tartar
½ teaspoon salt
½ cup water
1½ tablespoons light corn syrup
2 egg whites
1½ teaspoons vanilla

Preheat Oven: 350°F

Cake Directions

  1. Place egg whites in mixer bowl. Using wire whip, whip until egg whites are stiff but not dry. Set aside egg whites in another bowl.
  2. Place butter, shortening, and sugar in mixer bowl. Using flat beater, mix until light and fluffy. Continue mixing, add egg yolks one at a time, mix thoroughly. Stop and scrape bowl.
  3. Mix flour and baking soda. Add half to sugar mixture, and mix to combine. Add buttermilk, vanilla, and remaining flour mixture. Beat to combine.
  4. Add coconut and pecans. Mix at slowest speed until just blended.
  5. Using spatula, gently fold in egg whites.
  6. Pour batter into greased and floured 13x9x2″ baking pan. Bake at 350°F for 40 to 50 minutes, until toothpick inserted in center comes out clean.
  7. Cool completely on wire rack before frosting.

Frosting Directions

  1. Place sugar, cream of tartar, salt, water, and corn syrup in saucepan. Cook and stir over medium heat until sugar is completely dissolved, forming a syrup.
  2. Place egg whites in mixer bowl. Using wire whip, whip on high until egg whites begin to hold shape.
  3. Continue on high, slowly pour hot syrup into egg whites in a fine stream and whip 1½ to 2 minutes.
  4. Add vanilla, continue whipping about 5 minutes, or until frosting loses its gloss and stands in stiff peaks.
  5. Use immediately to frost cake.

Note: For best flavor, chill cake in refrigerator overnight before serving.

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