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Italian Coconut Cream Cake

2 cups sugar
5 eggs, separated
1/2 cup butter or margarine
1/2 cup solid vegetable shortening
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
2 cups coconut
1 teaspoon vanilla
1/2 cup chopped pecans

Cream together the sugar, egg yolks, butter and shortening. Add flour, baking soda, buttermilk, coconut, vanilla and pecans, mixing well. Beat egg whites until stiff and fold into the above mixture. Pour batter into 3 greased and floured 8-inch round cake pans. Bake in a preheated 350 degree oven about 30 to 35 minutes. Cool 10 minutes and remove from pans to cool completely. Frost with the following frosting.

FROSTING
8 ounces cream cheese
6 tablespoons butter or margarine
2 cups sifted confectioners sugar
1 teaspoon vanilla
Optional: Coconut and maraschino cherries for garnish

Mix all ingredients till nice and smooth. Frost cake and sprinkle with coconut and garnish with the cherries.

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