Coconut Pecan Italian Cream Cake

A classic Italian dessert--white cake with coconut and pecans, cream cheese frosting, and a crunchy coconut and pecan topping.

Ingredients:

• 1 cup sour cream
• 1 teaspoon baking soda
• 2 cups sugar
• 1 1/2 cups butter, softened
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 2 cups flour
• 1/4 teaspoon cream of tartar
• 1 1/2 cups shredded, sweetened coconut
• 1 cup pecans, toasted and chopped
• 1 8 ounce package cream cheese
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup pecans, toasted and chopped
• 1/4 cup shredded, sweetened coconut

Directions:

Preheat oven to 325 degrees and spray three 9 inch round baking pans with nonstick cooking spray. In a small bowl combine sour cream and baking soda then set aside. In a large bowl, cream butter, sugar and egg yolks until smooth. Beat in sour cream mixture and vanilla alternating with flour. In a large, clean bowl with clean beaters, whisk egg whites until frothy. Add cream of tartar and continue whisking until stiff peaks form. Fold 1/2 egg whites into batter, then gently fold in remaining egg whites, coconut and pecans. Transfer to prepared pans and bake 25-30 minutes or until tester comes out clean. Cool on racks for 10 minutes, run a knife around pan edges and turn out onto racks to cool completely. Meanwhile make frosting. In a medium bowl beat cream cheese, butter and vanilla until smooth. Gradually beat in powdered sugar until desired consistency. Frost and fill cooled cake. Sprinkle top and sides with remaining pecans and coconut.

Number of Servings: 16

Notes from the Cook: This cake has been in the family recipe box for as long as I can remember. I always asked for it to be made for my birthday. It came from one of my Italian nonnas on my father's side of the family.