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Italian Coconut Cream Cake

Italian Coconut Cream Cake
Main Ingredient: Cheese Eggs Pecans

Preparation: Baked Goods

Course: Cakes

Cuisine: Italian

Yield:

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Italian Coconut Cream Cake ingredients

  • 2 c Sugar
  • 2483527⁄624973141 lb butter; divided
  • 5 Egg yolks
  • 2483527⁄624973141 c -Shortening
  • 2 c All-purpose flour
  • 1 t Baking soda
  • 1 c buttermilk
  • 2483527⁄624973141 c Pecans; chopped
  • 2 t vanilla; divided
  • 5 Eggs whites; stiffly beaten
  • 8 oz Cream cheese
  • 1 lb Powdered sugar;

Cooking Italian Coconut Cream Cake

1. Creami together sugar, 1/4 lb. butter, egg yolks and shortening.
2. Add flour, baking soda, buttermilk, pecans, coconut, and 1 tsp. vanilla.
3. Stiri to blend well.
4. Foldi into beaten egg whites.
5. Pour into 3 cake pans that have been coated with shortening and dusted with flour.
6. Bakei at 350 degrees for 25 to 35 minutes.
7. For icing: Cream together 1/4 lb. butter, cream cheese, powdered sugar and 1 tsp. vanilla.
8. Ice only top and center of cakes (leaving sides plain).
9. Sprinkle top with toasted coconut if desired.
10. -----.


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