Italian Cream Cake Bites

In a large bowl, using an electric mixer on medium speed, combine shortening, butter and sugar until light and fluffy. Add the egg yolks, one at time, beating well after each addition.

In a small bowl, whisk together flour, baking soda and salt. Using an electric mixer, on low speed, add the flour mixture and buttermilk into the creamed mixture, making three additions of flour and two of buttermilk, beating until smooth.

In a separate medium bowl, using an electric mixer on high speed, beat egg whites until stiff peaks form. Gently fold egg whites into cake batter. Add coconut, pecans and vanilla.

If desired, place paper liners in cupcake wells of your Babycakes Cupcake Maker*. Fill each well with about 1 1/2 tablespoons batter. Bake according to manufacturer’s instructions for 6 to 8 minutes, or until a tester inserted in the center comes out clean. Transfer cupcakes to a wire rack to cool. Repeat with remaining batter.

Frost with your favorite cream cheese frosting and sprinkle with additional toasted, finely chopped pecans.

* The Babycakes Cupcake Maker is a small appliance made by Select Brands, Inc. While I haven’t tested this recipe using the traditional oven method, I feel confident it would work. Pour batter into a mini cupcake pan and bake according to your favorite mini cupcake recipe, check for doneness with a wooden pick.