Italian Cream Cake

Ingredients

• ½ cup or 114.7 g. of butter, soft
• ½ cup or 4 oz. coconut oil
• 2 cup or 383.3 g. granulated sugar
• 5 egg yolks
• 1 tsp. Mexican Vanilla
• 2 cup or 198.7 g. all-purpose flour
• 1 tsp. baking soda
• 1 cup or 8 oz. buttermilk
• 1⅓ cup or 113.56 g. shredded coconut
• 1 cup or 120.7 g. chopped pecans
• 5 egg whites, stiffly beaten
• ¾ cup or 12 T. or 172.1 g. softened butter
• 8 oz. or 226.8 cream cheese, softened
• 1-2 tsp. Mexican Vanilla (or plain vanilla)
• 6 cups or 780.7 g. powdered sugar
• chopped pecans or pecans halves

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