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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 16 |
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What a lovely way to end an Italian dinner!! Ingredients:
1/2 cup butter, softened |
1/2 cup vegetable shortening |
2 cups sugar |
5 eggs, separated |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 cup buttermilk |
1 teaspoon vanilla |
1 (3 1/2 ounce) can flaked coconut |
1 cup chopped pecans |
1 (8 ounce) package cream cheese, softened |
1/2 cup butter, softened (to taste) |
1 box powdered sugar, sifted |
1 teaspoon vanilla |
chopped pecans |
Directions:
1. Cake: Cream butter and shortening.
2. Add sugar, beat until mixture is smooth.
3. Add egg yolks and beat.
4. Combine flour and baking soda: add to creamed mixture, alternately with buttermilk.
5. Stir in vanilla, coconut, and pecans.
6. Fold in stiffly beaten egg whites.
7. Pour batter into well greased 13 x 9 x 2-inch baking pan.
8. Bake at 350*F (175*C) for 40 to 45 minutes.
9. Icing: Beat cream cheese until smooth.
10. In separate bowl, combine sugar and butter; mix well.
11. Add to cream cheese.
12. Stir in vanilla and beat until smooth.
13. Frost cool cake in pan.
14. Top with chopped pecans.
15. Store in refrigerator.
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