Italian Coconut Cream Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: ITALIAN COCONUT CREAM CAKE
Categories: Cakes, Italian
Yield: 12 To 16

-MARY WILSON BWVB02B
2 c Sugar
1/2 lb Butter; divided
5 Egg yolks
1/2 c Shortening
2 c All-purpose flour
1 ts Baking soda
1 c Buttermilk
1/2 c Pecans; chopped
2 ts Vanilla; divided
5 Eggs whites; stiffly beaten
8 oz Cream cheese
1 lb Powdered sugar

Cream together sugar, 1/4 lb. butter, egg yolks and shortening. Add
flour, baking soda, buttermilk, pecans, coconut, and 1 tsp. vanilla. Stir
to blend well. Fold into beaten egg whites. Pour into 3 cake pans that have
been coated with shortening and dusted with flour. Bake at 350 degrees for
25 to 35 minutes.

For icing: Cream together 1/4 lb. butter, cream cheese, powdered sugar
and 1 tsp. vanilla. Ice only top and center of cakes (leaving sides
plain). Sprinkle top with toasted coconut if desired.

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