2. In a large bowl, cream together 1/2 cup butter and shortening until light and fluffy. Add 2 cups granulated sugar and continue to beat until well combined.
3. Separate the eggs. Beat the yolks one at a time into the creamed mixture, then stir in 1 tablespoon vanilla extract. In a separate bowl, sift together the all-purpose flour and baking soda, then add to the creamed mixture alternately with the buttermilk. Stir in the flaked coconut and the toasted chopped pecans.
4. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until just blended.
5. Divide the cake batter among the prepared pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of each cake layer comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
7. While the cakes are cooling, prepare the frosting. In a large bowl, combine the
cream cheese, 1/2 cup butter, and 1 teaspoon vanilla extract. Beat until smooth, then gradually add the powdered sugar, beating until the frosting is fluffy.
8. Once the cake layers are completely cool, spread the frosting between the layers, then over the top and sides of the cake.
9. Garnish with additional chopped pecans and coconut flakes as desired.
10. Serve your Italian Cream Cake at room temperature for best flavor and texture. Enjoy your homemade slice of heaven!
