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Gigi's Italian Cream Cake

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Gigi’s Italian Cream Cake

For cake layers:
2 cups granulated sugar
1/2 cup vegetable shortening
1 stick (1/2 cup) butter, softened
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla extract
2 cups sweetened flaked coconut
1 cup chopped pecans

For frosting:
8-ounces cream cheese, softened
1 stick (1/2 cup) butter, softened
1 teaspoon vanilla extract
a 1-pound box confectioner's sugar
Additional chopped nuts to sprinkle on top of cake, if desired

Preheat oven to 375 degrees F. Lightly butter and flour three 9-by-2-inch round cake pans, knocking out any excess flour. In a bowl with an electric mixer beat together sugar, shortening and butter until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. In another bowl sift together flour, baking soda and salt. Beat flour mixture into egg mixture in two batches alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in vanilla, coconut, and chopped pecans.
Beat egg whites in another bowl until they just hold stiff peaks and fold
into batter gently but thoroughly. Divide batter among pans, smoothing
tops, and bake in upper two-thirds of oven, switching positions of pans halfway through baking, until a tester comes out clean, about 30 minutes. Cool cake layers in pans on racks 10 minutes and invert onto racks to
cool completely.
Frosting: In a bowl with an electric mixer beat together cream cheese, butter, and vanilla until smooth. Gradually beat in confectioner's sugar, beating until creamy. Stack cake layers on a cake plate, spreading about
1/2 cup frosting between each layer. Spread remaining frosting in top
and side of cake. Sprinkle with chopped nuts, if desired.

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