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Cream Cake: Italian Coconut Cream Cake

Source of Recipe

Mary Wilson


List of Ingredients

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


Recipe

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 350ºF 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.