Italian Cream Cheese Cake

°1/2 cup of butter
°1/2 cup ghee
°2 cups of sugar
°5 large eggs
°2 cups of all-purpose flour
°1 teaspoon vanilla extract
°1 teaspoon baking soda
°1 cup of milk
°1½ cups sweetened shredded coconut
°1 cup chopped pecans
°11 ounces of cream cheese
°3/4 cup of butter
°6 cups confectioner’s sugar
°1-1/2 teaspoons vanilla extract
°3/4 cup chopped pecans
Step 1
Preheat the oven to 350 degrees. Fat and flour three 9 inch. Round baking pans. In  bowl, cream butter, shortening, & sugar until light & fluffy, 5-7 minutes. Beat in egg yolks also vanilla. Combine flour with baking soda; Add to the cream mixture, alternating with the milk. beat just until blended. Stir in coconut and pecans
Step 2
In another bowl, whisk the egg whites with clean whisks until stiff but not dry. Fold a quarter of the egg whites into the mixture, then add the remaining egg whites. Pour into prepared pans and bake until a toothpick inserted in center comes out clean, 20–25 minutes. Cool 10 mn before remove from pans to wire racks to cool. To make the buttercream, whisk together the cream cheese and butter until smooth.
Step 3
Whisk the confectioners’ sugar and vanilla until fluffy. stir in pecans. Spread the icing between the layers and on the top and sides of the cake. Keep the cake in the refrigerator.
Enjoy !!