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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Cake
  • 2 cups - sugar
  • 1 sticks - margarine or oleo
  • 1/2 cups - Crisco shortening
  • 5 - eggs, separated
  • 1 cups - buttermilk
  • 2 cups - flour, sifted
  • 1 teaspoons - baking soda
  • 1 teaspoons - vanilla
  • 1 cans - angel flake coconut
  • 1 cups - chopped nuts
  • Icing
  • 1 packages - 8 oz. cream cheese
  • 1 sticks - margarine or oleo
  • 1 boxes - powdered sugar
  • 1 teaspoons - vanilla
  • 1 cans - coconut
  • 1 cups - chopped nuts
  • Directions:

    For Cake:

    Cream together the sugar, margarine and shortening. Add the 5 egg yolks (saving whites for later - beat the whites together until thick and fluffy and then set aside).

    Add in the buttermilk and vanilla to the sugar mixture; then stir in the flour and baking soda. Mix together well and gently fold in the 5 beaten egg whites.

    Stir in the coconut and nuts. Bake in three round cake pans at 325 degrees F for 25 to 30 minutes. Cool completely.

    For Icing:

    Cream together the cream cheese and margarine. Add in the powdered sugar, vanilla, coconut and nuts until thoroughly combined.

    Frost cake with icing between each layer, around sides, and over top of all.

    Brief Description

    Mama Rene's recipe for nutty coconut cake with cream cheese frosting.

    Main Ingredient:

    coconut

    Category:  Cakes

    Cuisine:  Italian

    Prep Time: 45 min
    Cook Time: 30 min

    Source

    from Mama Rene

    Tags

    Posted By:

    suzrogers

    Posted On:

    November 29, 2017

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