Italian Cream Cake

By Sage B.

Ingredients

• Cake:
• 1 cup buttermilk
• 1 teaspoon soda
• 5 eggs, separated
• 1 stick butter
• 1/2 cup shortening
• 2 cups sugar
• 1 teaspoon vanilla
• 2 cups flour
• 1 1/3 cup flaked coconut
• 1 cup pecans, finely chopped
• Icing:
• 1 stick butter
• 1 8 ounce package cream cheese
• 1 box powdered sugar
• 1 teaspoon vanilla

Preparation

Step 1

Cake: Cream butter, shortening, and sugar. Add egg yolks, beat well. Add soda to buttermilk and add along with flour, a small amount at a time. Add coconut and pecans. Last, whip egg whites until stiff and fold in. Bake in 3 layers at 325° for 55 to 60 minutes. Let rest in pans for 15 minutes, then remove from pans and let cool completely before icing.

Icing: