Italian Cream Cake

one of my absolute favorite cakes of all time!!

cake ingredients:

2 sticks butter, room temperature
room temperature
2 cups sugar
5 eggs, separated and at room temperature
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
2 cups shredded coconut
1 cup finely chopped walnuts
1 teaspoon vanilla extract

frosting ingredients:

2 (8-ounce) package cream cheese, at room temperature
2 sticks butter, softened at room temperature
1 teaspoon vanilla
2 (16-ounce) boxes powdered sugar, sifted
3/4 cup finely chopped walnuts (for garnish)

preheat the oven to 325º F and grease and flour 3 (9-inch) cake pans.

in the bowl of an electric mixer cream the butter and sugar until light and fluffy. add the egg yolks, one at a time, beating well after each addition. In a bowl, combine the flour, baking soda and salt together and stir with a wire whisk to break up any lumps...with the mixer on low, add the dry ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.

in a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. add the coconut, walnuts and vanilla and fold into the batter. divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a toothpick comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling

in a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. add the sifted powdered sugar and mix until thoroughly combined

when completely cool, assemble with the frosting between layers and on the sides and top. garnish with chopped nuts