PREPARATION:
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the 1/2 cup of softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, and then add the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
Stir in the shredded coconut and chopped nuts.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
In a mixing bowl, beat the softened cream cheese and 1/4 cup softened butter until creamy and smooth.
Gradually add the powdered sugar and vanilla extract, and beat until well combined.
Place one cake layer on a serving plate and spread a layer of the cream cheese frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
Optional: Garnish the cake with additional shredded coconut and chopped nuts.
Chill the cake in the refrigerator for at least an hour before serving.
Enjoy your delicious Italian Cream Cheese Cake!
Feel free to ask if you need any more help or variations on this recipe.
