“EVERY BIRTHDAY, EVERY CELEBRATION ENDS WITH SOMETHING SWEET, A CAKE, AND PEOPLE REMEMBER. IT’S ABOUT THE MEMORIES.”
—Buddy Valastro
Italian Cream Cake p.92
Makes 1 (9-inch) cake
1 cup all-vegetable shortening
½ cup butter, softened
2 cups granulated sugar
1 tablespoon orange zest
1 teaspoon vanilla extract
6 large eggs, separated
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup whole buttermilk
1 (7-ounce) package plus 1½ cups sweetened flaked coconut, divided
1½ cups chopped walnuts, divided
Orange Cream Cheese Frosting (recipe follows)
Garnish: candied orange rounds
1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour.
2. In a large bowl, beat shortening, butter, sugar, orange zest, and vanilla extract with a mixer at medium speed until fluffy. Add egg yolks, one at a time, beating well after each addition.
3. In a small bowl, stir flour, baking soda, and salt. Add flour mixture to shortening mixture in thirds, alternately with buttermilk, beginning and ending with flour mixture.
In a large
