Coconut Pecan Cake

Makes 12 Servings

Fill and frost with "Italian Cream Frosting" recipe.

Have all ingredients at room temp. Preheat the oven to 350. Greaseand flour two 8x2-inch  round pans or one 10-12 cups fluted tube or Bundt pan, or line bottoms of round pans with waxed or parchment paper.

Measure:
1 1/2 cups sifted cake flour

Combine:
2/3 cup buttermilk
3/4 tsp baking soda
1 tsp vanilla

In large bowl, beat until creamy, about 30 seconds:
3 T (1 stick) unsalted butter

Gradually add and beat on high speed until lightened in color and texture,
4 to 6 minutes:
1 1/3 cups sugar

Beat in one at a time:
3 large egg yolks

Add the flour in 3 parts, alternating with the buttermilk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.

Stir in:
1 cup sweetened shredded dried coconut
2/3 cup chopped pecans

In a medium-size bowl, beat on medium speed until soft peaks form:
3 large egg whites
1/8 tsp cream of tartar

Gradually add, beating on high speed:
1/4 cup sugar

Beat until peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the buttermilk batter, then fold in the remaining whites. Scrape the batter into the pans and spread evenly. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes in round pans, 55-65 minutes in a fluted tube or Bundt pan. Let cool in the pan(s) on a rack for 10 minutes. Slide a slim knife around the cakes(s) to detach it from the pans, or tap the sides of the fluted tube or Bundt pan against the counter to loosen the cake. Invert the cake(s) and peel off the paper liners, if using. Let cool, right side up or inverted, on the rack.