Ingredients
Italian Cr
Instructions
TO PREPARE:
For the cake, mix the flour, baking soda and salt together. Beat the
sugar and margarine in a mixing bowl until creamy. Add the egg yolks and
beat until smooth. Add the dry ingredients and beat until blended.
Combine the buttermilk and vanilla in a bowl and mix well. Add the
buttermilk mixture and flour mixture alternately, mixing well after each
addition. Stir in the pecans and coconut. Fold in the egg whites.
Spoon the batter into two 9-inch cake pans or three 8-inch cake pans.
Bake at 325 degrees for 35 to 40 minutes or until the layers test done.
Cool in pans for 10 minutes. Remove to a wire rack to cool completely.
For the frosting, beat the cream cheese, margarine and vanilla in a
mixing bowl until creamy. Add the confectioners’ sugar gradually, beating
constantly until of a spreading consistency. Reserve 1/4 cup of the coconut
Add the remaining coconut and pecans to the frosting and mix well.
Spread the frosting between the layers and over the top and side of the
cake. Sprinkle the reserved coconut over the top.
SERVES: 12
