Italian Wedding Cake

Make the Cake - Gather the ingredients. Preheat the oven to 350 F. Grease and flour two 9-inch round cake pans.

Make the Cake - Separate the eggs. Beat the egg whites until stiff. Set aside.

Make the Cake - In a large bowl, cream together butter and sugar until light and fluffy.

Make the Cake - Add the egg yolks and vanilla extract. Beat well.

Make the Cake - In another large bowl combine the flour, baking soda, and salt.

Make the Cake - Alternately add the buttermilk and flour mixture to the butter mixture. Mix until well combined.

Make the Cake - Stir the shredded coconut into the mixture.

Make the Cake - Fold in the beaten egg whites.

Make the Cake - Pour the batter into the prepared cake pans. Bake for 30 minutes, or until a skewer inserted in the center of the cake comes out clean.

Make the Cake - Remove the cake layers from the pans and cool completely on a wire rack.

Make the Frosting and Decorate - Make the frosting. In a large bowl, combine the confectioners' sugar, butter, cream cheese, and vanilla until smooth.

Make the Frosting and Decorate - Place one cake layer on the serving platter and top with frosting. Place the other layer on top and frost the top and sides of the cake with the remaining frosting.

Make the Frosting and Decorate - Sprinkle additional shredded coconut on top of the frosted cake and press lightly into the sides of the cake.

Make the Frosting and Decorate - Cover until ready to serve. For best results, prepare this cake the day before you plan to serve.

Make the Frosting and Decorate - Share a slice of Italian wedding cake with someone special. Enjoy!