Recipe Italian Cream Cake


Staff member
Italian Cream Cake
2 cups flour
2 cups sugar
1 cup buttermilk
1 small can or 7oz.
flaked coconut, about 1cup
5 egg whites, stiffly beaten before adding to other ingredients
1/2 cup shortening (Crisco)
5 egg yolks
1 tsp baking soda
1 tsp vanilla
1 cup chopped pecans
1 stick margarine or butter (4 oz.)

Frosting and Filling
1 package cream cheese, softened (8oz)
1 box confectioners' sugar (1 lb.)
1/2 stick margarine or butter, softened (4 Tbsp)
1 tsp vanilla
1 cup chopped pecans

Cake Preparation: Cream margarine and shortening; add sugar. Add egg yolks only and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk and vanilla. Fold in coconut and nuts. Fold in beaten, stiffened egg whites. Pour into 3 greased and floured cake pans (she lines pans with waxed paper instead); bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese and margarine until smooth; stir in sugar then add vanilla--- beat until smooth. Fold in pecans. Spread in between and on cake layers as soon as cake is out of oven (while still warm) then refrigerate (suggested ---3 days before serving).