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Coconut: Italian Cream Coconut Cake

Source of Recipe

unknown


List of Ingredients

1 cup softened unsalted butter
2 cups sugar
5 eggs, separated
2 cups cake flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 cup sweetened shredded coconut
1 cup chopped pecans

FROSTING:
8 ounces cream cheese, softened
1/4 cup softened unsalted butter
1 pound powdered sugar
1 teaspoon vanilla


Recipe

Preheat oven to 350ºF. Butter and flour three eight inch cake pans. In a large mixing bowl, cream butter and sugar until fluffy. In a separate bowl, beat egg yolks and add flour and soda. Add to butter mixture alternately with buttermilk. Beat well. Add vanilla, coconut and pecans. In a separate bowl, beat egg whites with a pinch of salt until stiff. Fold into batter. Divide batter evenly between pans and bake 30 minutes .

Remove from oven and cool in pans 10 minutes. Turn onto cooling racks. Prepare frosting by combining all ingredients and blending until smooth and creamy. When cake has completely cooled, place one layer on a serving plate and spread frosting over the top. Repeat for remaining layers, then frost around the sides. Top with pecans.