Italian Cream Cake

Ingredients

• 1 teaspoon baking soda 
• 0.3 cup butter softened
• 1 tablespoon butter 
• 2 teaspoons cake flour 
• 8 ounces cake flour 
• 1 teaspoon coconut extract 
• 6 large egg whites 
• 2 large egg yolks 
• 1.3 cups granulated sugar 
• 1 cup buttermilk low-fat
• 0.3 cup pecans toasted finely chopped
• 3.5 cups powdered sugar 
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• wire rack
• blender
• wax paper
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans). Line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with 2 teaspoons flour; set aside.
3. Place 1/3 cup butter in a large bowl; beat with a mixer at medium speed until creamy. Gradually add granulated sugar, beating well.
4. Add egg yolks, one at a time, beating well after each addition.
5. Lightly spoon 2 cups flour into dry measuring cups; level with a knife.
6. Combine 2 cups flour, baking soda, and salt; stir well.
7. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Stir in pecans, coconut extract, and 1 teaspoon vanilla.
8. Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans.
9. Bake at 350 for 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans; remove from pans.
10. Remove and discard wax paper. Cool completely.
11. To prepare frosting, place 1 tablespoon butter and cream cheese in a large bowl; beat with a mixer at high speed until fluffy. Gradually add powdered sugar, beating at low speed until smooth (do not overbeat).
12. Add 1 teaspoon vanilla; beat well.
13. Place 1 cake layer on a plate; spread with one-third of frosting. Top with other cake layer.
14. Spread remaining frosting over top and sides of cake.