ITALIAN COCONUT-CREAM CAKE

Iris Riggs Tolley

ITALIAN COCONUT-CREAM CAKE
ITALIAN COCONUT-CREAM CAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups sugar

  • 5

    eggs, separated

  • 1

    stick oleo

  • 1/2

    cup shortening

  • 2

    cups plain flour

  • 1

    teaspoon soda

  • 1

    cup buttermilk

  • 2

    cups coconut

  • 1/2

    cup chopped pecans

  • 1

    teaspoon vanilla

  • -

  • PHILADELPHIA CREAM CHEESE ICING:

  • 1

    (8 ounce) package cream cheese

  • 1

    stick oleo

  • 1

    teaspoon vanilla

  • 1

    box powdered sugar

Directions

Cream sugar, egg yolks, oleo and shortening. Stir in flour, soda and buttermilk. Fold in coconut, pecans, vanilla and beaten egg whites. Place batter in 3 layer pans. Bake at 350deg for 30 to 35 minutes. - PHILADELPHIA CREAM CHEESE ICING: Have cream cheese and oleo at room temperature. Blend cream cheese and oleo; beat in powdered sugar and vanilla. Frost cake.

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