Italian Cream Coconut Cake

* Exported from MasterCook Mac *

Italian Cream Coconut Cake

Recipe By : Delicious Decisions/tpogue@idsonline.com
Serving Size : 10 Preparation Time :0:00
Categories : dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- softened
2 cups sugar
5 eggs -- separated
2 cups cake flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 cup coconut -- sweetened
1 cup pecan -- chopped
Frosting
8 ounces cream cheese -- softened
1/4 cup unsalted butter -- softened
1 pound confectioner's sugar
1 teaspoon vanilla
pecan halves -- garnish

Preheat oven to 350F. Butter and flour three eight inch cake pans.

In a large mixing bowl, cream butter and sugar until fluffy. In a separate bowl
, beat egg yolks and add flour and soda. Add to butter mixture alternately with
buttermilk.Beat well. Add vanilla, coconut and pecans. In a separate bowl, bea
t egg whites with a pinch of salt until stiff. Fold into batter. Divide batter
evenly between pans and bake 30 minutes . Remove from oven and cool in pans 10
minutes. Turn onto cooling racks.

Prepare frosting by combining all ingredients and blending until smooth and cre
amy. When cake has completely cooled, place one layer on a serving plate and sp
read frosting over the top. Repeat for remaining layers, then frost around the
sides. Top with pecans.

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Per serving (excluding unknown items): 808 Calories; 40g Fat (44% calories from
fat); 8g Protein; 106g Carbohydrate; 185mg Cholesterol; 157mg Sodium


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