Italian Coconut Cream Cake |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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this cake you can either put the coconut in or not... I like the coconut ..but the recipe says you can do either.... this comes from the Spirit of Christmas series of books... Ingredients:
1/2 cup butter, softened |
1/2 cup vegetable shortening |
2 cups sugar |
5 egg yolks |
1 teasp. vanilla |
2 cups flour |
1 teasp. baking soda |
1 cup buttermilk |
1 can ( 3 & 1/2-ounces ) flaked coconut |
5 egg whites. beaten stiff |
Directions:
1. in large bowl .. beat butter and shortening until smooth
2. add sugar, beat until fluffy
3. add egg yolks and vanilla beat until smooth
4. in small bowl.. combine flour and baking soda
5. alternately beat dry ingredients and buttermilk to creamed mixture
6. stir in coconut
7. fold in beaten egg whites
8. spread batter in 3 greased and floured 8-inch round cake pans
9. bake in preheated 350' F oven for 25 - 30 minutes or until toothpick inserted in the center of cake comes out clean
10. cool in pans for 10 minutes
11. remove from pans and finish cooling on wire rack ..
12. ice with either your favorite icing or Coconut and Pecan Cream Cheese Icing recipe that will follow..
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