Italian Coconut Cream Cake Recipe
|INGREDIENTS FOR CAKE:|
|1 stick||butter, room temperature|
|1/2 c||shortening, crisco|
|5||egg whites, stiffly beaten-like meringue|
|2 c||cake flour|
|1 c||pecan nuts, chopped|
|1 can(s)||coconut, i usually use 1 bag complete coconut flakes|
|CREAMED CHEESE FROSTING:|
|8 oz||packaged cream cheese|
|1 box||powered sugar (3 3/4 cups)|
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DirectionsPre-heat oven to 325 degrees. Grease and flour 9 inch pans.Cream butter and shortening:add sugar and beat mixture until smooth. Add egg yolks and beat well.Combine flour, soda and add to creamed mixture alternately with buttermilk.Stir in vanilla. Add coconut and nuts.*Fold in stiffly beaten egg whites. Do not over stir.Pour into three* greased and floured 9 inch pans. I usually only use two** round pans.Let Cake completely cool before you frost.Bake at 325 degrees until done.* Save small amount, approx 1/4 cup of coconut and enough pecans for decorating cake.
**If you use 2 pans, bake for approx. 35-40 minutes.
***If you use 3 pans, bake for 30 minutes.Cream Cheese Frosting:Beat Cream cheese and butter until smooth.Add sugar and mix well.Add vanilla and beat until smooth.Spread between layers and on top of cake.
Sprinkle top with saved chopped pecans and coconut.