Recipe Photo
Recipe Photo
Bookmark and Share

Italian Coconut Cream Cake

Yields:1 cake
Rate this Recipe
Recipe Cooking TimePreparation20 minutes
Cooking30 minutes
Ready In50 minutes
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

2 cups sugar
1/2 pound butter divided
5 each egg yolks
1/2 cup vegetable shortening
2 cups flour, all-purpose
1 teaspoon baking soda
1 cup buttermilk
1/2 cup pecans chopped
2 teaspoons vanilla extract divided
5 each egg whites stiffly beaten
8 ounces cream cheese
1 pound powdered sugar

Directions

Cream together sugar, 1/4 pound butter, egg yolks and shortening.

Add flour, baking soda, buttermilk, pecans, coconut, and 1 teaspoon 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 350F for 25 to 35 minutes.

For icing: Cream together 1/4 pound butter, cream cheese, powdered sugar and 1 teaspoon vanilla.

Ice only top and center of cakes (leaving sides plain).

Sprinkle top with toasted coconut if desired.

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review
degelder

Member Review

*****

Low Calorie Low Fat Chocolate Chip Cookies

good

Reviewed by degelder