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Billie's Italian Cream Cake from The Pioneer Woman

kept byarkempe
recipe bysites.google.com
Notes: 

Can use three 8-inch round cake pans (rather than 9-inch) for a slightly thicker cake layer.
Can add 1/2 teaspoon of salt to the batter and a pinch of salt to the icing.
This cake is amazing day 1, 2, and likely for several more. Keep covered and refrigerated and bring to room temperature if you're serving leftovers. The oil in the cake keeps it super moist, even in the fridge. The cream cheese in the frosting is why it should be kept refrigerated.

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Ingredients: 

For the cake:
5 eggs, separated (then brought to room temperature)
1/2 cup (1 stick/114 g/4 oz) unsalted butter, softened
1 cup (237 mL) vegetable oil
1 cup (200 g/7 oz) granulated sugar
1 tablespoon (15 mL) pure vanilla extract
1 cup (100 g/3.5 oz) sweetened flaked coconut
2 cups (260 g/9 oz) all-purpose flour
1 teaspoon (5 g) baking soda
1 teaspoon (5 g) baking powder
1 cup (237 mL) buttermilk (or 1 cup milk mixed with
1 teaspoon white vinegar), at room temperature

For the icing:
Two 8-ounce packages cream cheese
1/2 cup (1 stick/114 g/4 oz) unsalted butter, softened
2 teaspoons (10 mL) pure vanilla extract
2 pounds (1 kg) powdered sugar
1 cup (110 g/4 oz) chopped pecans
1 cup (100 g/3.5 oz) sweetened flaked coconut


 

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