Fresh Orange Italian Cream Cake



Ingrêdiênts:


  • 1/2 cup buttêr or margarinê, softênêd
  • 1/2 cup shortêning
  • 2 cups sugar
  • 5 largê êggs, sêparatêd
  • 1 tablêspoon vanilla êxtract
  • 2 cups all-purposê flour
  • 1 têaspoon baking soda
  • 1 cup buttêrmilk
  • 1 cup swêêtênêd flakêd coconut
  • Frêsh Orangê Curd (rêcipê bêlow)
  • 3 cups Pêcan-Crêam Chêêsê Frosting
  • 1/2 cup swêêtênêd flakêd coconut, lightly toastêd (optional)
  • Glazêd Pêcan Halvês (optional)


Prêparation:

  1. Bêat buttêr and shortêning at mêdium spêêd with an êlêctric mixêr until fluffy; gradually add sugar, bêating wêll. Add êgg yolks, 1 at a timê, bêating until blêndêd aftêr êach addition. Add vanilla; bêat until blêndêd.
  2. Combinê flour and soda; add to sugar mixturê altêrnatêly with buttêrmilk, bêginning and ênding with flour mixturê. Bêat at low spêêd until blêndêd aftêr êach addition. Stir in 1 cup flakêd coconut.
  3. Bêat êgg whitês until stiff pêaks form; fold into battêr. Pour battêr into 3 grêasêd and flourêd 9-inch round cakêpans.

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