Get ready to live because this Italian Cream Cake Recipe is about to blow your ever-loving minds. A light vanilla based cake, laced with toasted pecans and coconut only to be slathered in decadent cream cheese frosting.
Line the bottom of two 8 or 9-inch cake pans with parchment paper. Spray well with nonstick cooking spray and set aside. Preheat oven to 325 degrees.
In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
In a liquid measuring cup, stir buttermilk and vanilla together. Set aside.
In a separate large bowl, mix butter, oil and sugar together until combined. Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.
Alternate adding in flour mixture with buttermilk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter. Fold pecans and coconut in by hand.
Divide evenly between baking pans and smooth the top. Bake 30-40 minutes in the lower 2/3rds of the oven. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.
Place all ingredients into a large bowl. Stir with a hand mixer (or stand mixer) until completely combined, thick and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting. Use as desired.
Using a serrated bread knife, slice each cooled cake in half lengthwise to get four thin cakes.
Place one cake onto a cake plate or serving platter. Spread about 3/4 cup of frosting onto the cake evenly (doesn't have to be exact) being sure to push frosting right to the edges of the cake. Top with another slice of cake. Continue frosting and filling the cake until all four slices of cake are stacked on one another with frosting in between each. With remaining frosting, frost cake exterior.
Decorate with more coconut and pecans as desired and serve.