Award-Winning Italian Cream Cake

Ingredients

• 2 cups white sugar
• 5.5 cups unsalted butter , divided
• 5 eggs , separated
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1.5 cups buttermilk
• 2.75 cups chopped walnuts , divided
• 1 cup flaked coconut
• 3.5 cups confectioners' sugar
• 1 package cream cheese , 8 ounce
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.

2. 2

   Beat 2 cups white sugar, 1 cup butter, and egg yolks together in a bowl with an electric mixer. Beat in flour, alternating with buttermilk, beating briefly after each addition. Beat in baking soda, then beat in 1 cup walnuts and coconut.

3. 3

   Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; fold into batter. Divide batter evenly among the prepared pans.

4. 4

   Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool cakes in pans, 5 to 10 minutes, before turning out onto wire racks to cool completely, 25 to 30 minutes.

5. 5

   Meanwhile, beat confectioners' sugar, cream cheese, remaining 1/2 cup butter, and vanilla extract together in a bowl with an electric mixer until smooth and creamy.

6. 6

   Spread frosting onto cooled cake layers. Stack layers; frost sides if desired. Place remaining 1/4 cup walnuts on top cake.