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Italian Cream Cake with Cream Cheese Icing
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Brief Description
Four-layer Italian cream coconut cake with cream cheese icing, sprinkled with chopped pecans.
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Main Ingredient
coconut
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Category: Cakes
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Cuisine: Italian
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Prep Time: 60 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: swilliamson
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Posted On: Mar 05, 2016
Number of Servings:
Ingredients:
- 1 sticks - butter
- 1/2 cups - shortening
- 2 cups - sugar
- 2 cups - flour
- 1 cups - buttermilk
- 1 tablespoons - vanilla
- 5 - egg yolks
- 5 - egg whites stiffly beaten
- 1 teaspoons - baking soda
- 1 - small can coconut
- 1 packages - 8 oz. cream cheese softened
- 1/2 sticks - butter softened
- 1 boxes - powdered sugar
- 1 teaspoons - vanilla
- - chopped pecans
Directions:
CAKE:
Cream butter and shortening well; add sugar and beat well. Add egg yolks and beat well.
Combine flour and baking soda and sift twice.
Add vanilla, coconut, buttermilk and flour alternately to the butter and shortening mixture. Fold in the beaten egg whites and pour into greased and floured pans (makes 4 layers).
Bake at 350 degrees until done (about 20 minutes).
ICING:
Beat cream cheese and butter together until creamy. Add powdered sugar and vanilla. Beat well.
Spread between layers; sprinkle with chopped pecans. Repeat on top layer.
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