Caramel Italian Cream Cake

Ingredients

• 1 teaspoon baking soda 
• 0.5 cup firmly brown sugar dark packed
• 0.5 cup butter softened
• 1 cup buttermilk 
• 3 cups coconut or shaved
• 5 large eggs separated
• 2 cups flour all-purpose
• 1.5 cups granulated sugar 
• 1 cup pecans finely chopped
• 0.5 cup shortening 
• 1 cup coconut or sweetened flaked
• 1 tablespoon vanilla extract 

Equipment

• frying pan
• oven
• hand mixer

Directions

1. Preheat oven to 35
2. Place shaved coconut in a single layer in a shallow pan.
3. Place pecans in a second shallow pan.
4. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring halfway through.
5. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well.
6. Add egg yolks, 1 at a time, beating until blended after each addition.
7. Add vanilla, beating until blended.
8. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut.
9. Beat egg whites at high speed until stiff peaks form, and fold into batter.
10. Pour batter into 3 greased and floured 9-inch round cake pans.
11. Bake at 350 for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
12. Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake.
13. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake.