Italian Cream Cake

The holidays will be here soon!  But this cake is perfect anytime.

1 cup butter

2 cups sugar
5 large eggs, separated
2 1/2 cups all purpose flour
1 t. baking soda
1 cup buttermilk
2/3 cup finely chopped pecans
1 (3 1/2 oz.) can flaked coconut
1 t. vanilla
1/2 t. cream of tartar

Grease 3 9-inch round cakepans; line with wax paper.  Grease and flour wax paper.  Set aside. 

Beat butter at medium speed until creamy; gradually add sugar, beating well.  Add egg yolks, one at a time, beating well after each addition.

Combine flour and soda; add to butter mixture alternatively with buttermilk, beginning and ending with flour mixture.  Mix at low speed after each addition until blended.  Stir in pecans, coconut and vanilla.

Beat egg whites at high speed until foamy.  Add cream of tartar; beat until stiff peaks form.  Gently fold egg whites into batter.  Pour batter into prepared pans.

Bake at 350 for 25 minutes or until a wood pick inserted in center comes out clean.  Cool in pans on wire racks 10 minutes; remove from pans and peel off wax paper.  Cool layers completely on wire racks.

Spread with cream cheese frosting between layers and on top and sides of cake.  Garnish with additional chopped pecans onto sides if desired.

Cream Cheese Frosting
1 (8 oz.) cream cheese
1/2 cup butter, softened
1 (16 oz.) package powdered sugar
1 t. vanilla

Beat cream cheese and butter at medium speed with electric mixer until smooth.  Gradually add powdered sugar, beating at low speed until light and fluffy.  Stir in vanilla.  Put a thin layer of icing between layers and then gently frost cake's sides and then top.  Garnish with chopped/sliced pecans, if desired.