Incredibly Delicious Italian Cream Cake

Ingredients for Coconut Cake: 1 cup buttermilk 1 tsp baking soda ½ cup butter 1/2 cup shortening 2 cups white sugar

5 big eggs 1 tsp vanilla 1 cup flaked coconut 1 tsp baking powder 2 cups all-purpose flour

Directions Start with a 350°F oven. Grease 3 9-inch round cake pans.

Bake the cake: Combine buttermilk and baking soda in a small dish; reserve.

Mix butter, shortening, and sugar in a large bowl with an electric mixer until frothy. Add eggs, buttermilk mixture, vanilla, coconut, baking powder, and flour and whisk until mixed. Fill prepared pans with batter.

Bake the cake for 30–35 minutes in the preheated oven until a toothpick inserted into the center comes out clean. After 5 minutes in the pans, transfer to a wire rack and cool for 20–25 minutes.

Make frosting as cakes cool: Mix cream cheese, butter, vanilla, and confectioners' sugar in a medium bowl with an electric mixer until frothy. 

Add cream slowly to achieve the required consistency. Mix in walnuts and coconut. Frost the cake layers, top, and sides after cooling.