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Italian Coconut Cream Cake

Recipe name:
Italian Coconut Cream Cake

Recipe category:
Baked Goods

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Recipe detials:

-MARY WILSON BWVB02B 2 c Sugar 1/2 lb Butter; divided 5 Egg yolks 1/2 c Shortening 2 c All-purpose flour 1 ts Baking soda 1 c Buttermilk 1/2 c Pecans; chopped 2 ts Vanilla; divided 5 Eggs whites; stiffly beaten 8 oz Cream cheese 1 lb Powdered sugar Cream together sugar, 1/4 lb. butter, egg yolks and shortening. Add flour, baking soda, buttermilk, pecans, coconut, and 1 tsp. vanilla. Stir to blend well. Fold into beaten egg whites. Pour into 3 cake pans that have been coated with shortening and dusted with flour. Bake at 350 degrees for 25 to 35 minutes. For icing: Cream together 1/4 lb. butter, cream cheese, powdered sugar and 1 tsp. vanilla. Ice only top and center of cakes (leaving sides plain). Sprinkle top with toasted coconut if desired. -

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Italian Coconut Cream Cake

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