Italian Cream Cake

Ingredient Quantity Notes
Cream cheese 24 ounces Softened
Unsalted butter 1 1/2 cups Softened
Vanilla extract 2 teaspoons
Almond extract 1 teaspoon
Powdered sugar 9 cups
Salt 1/4 teaspoon
For Decoration:

Ingredient Quantity Notes
Pecans 1 cup Toasted and finely chopped
Coconut 1 cup Toasted
Pecan halves For decoration
Instructions:
For the Cake:

Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper.

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