ITALIAN CREAM CAKE
- two cups all-purpose flour
- one teaspoon baking soda
- half teaspoon baking powder
- one cup softened salted butter
- one ½ cups granulated sugar
- half cup light brown sugar
- two teaspoons pure vanilla extract
- half teaspoon pure almond extract
- five large eggs
- one cup whole buttermilk
- fourteen oz package sweetened flaked coconut divided
- one½ c toast pecans
- two  oz cream cheese, softened
- one c [2 sticks] soft butter
- two pounds powder sugar
- half t pure almond extract
- toasted coconut
- half c toasted pecans
Preheat oven three hundred fifty °F. Butter & flour three inch round cake pans or spray with cooking spray. Put aside.
Sift together the flour, baking soda and baking powder.
In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige, about 3-4 minutes
Adding eggs one at a time, beating well after every add.
Adding sifted dry ingredients alternately with buttermilk. Time everything has been add, increase speed of mixer also beat to everything is well mixed.
Stirring in half coconut and 1 c hand-toasted pecans.
Divided batter equally between cake pans. Bake for twenty five to thirty minutes until a toothpick inserted in the center comes out clean. Cool completely on a cooling rack.
For the frosting: Cream the cream cheese and butter together until light, fluffy and pale yellow in color. Add the vanilla and almond extracts. Gradually add powdered sugar, beating until creamy and smooth.
Line the edge of the cake plate with strips of waxed paper.
Frost cake between layers, sprinkling each with reserved toasted pecan pieces. Add the last layer and glaze the top and sides.
Squeeze the toasted coconut on the sides. Decorate the top as desired with the remaining chopped pecans.
Keep refrigerated until ready to serve.