Iced italian cream cake
Cakes
½ cup (1 stick) unsalted butter, plus more for greasing 2 cups all-purpose flour, plus more for dusting 1 teaspoon baking soda ½ cup vegetable shortening 2 cups sugar 5 large eggs, separated 1 cup buttermilk, well shaken 1 teaspoon vanilla extract ½ cup chopped pecans 1 cup sweetened shredded coconut Cooking spray 8 ounces cream cheese, at room temperature 4 tablespoons (½ stick) butter, at room temperature 1 pound confectioners' sugar 1 teaspoon vanilla extract ½ cup chopped pecans
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