Italian Cream Cake

12 Jan

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 TBSP vanilla

2 cups all-purpose flour

1 tsp baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

Coconut Filling

Nutty Cream Cheese Frosting


Preheat oven to 350

Beat butter and shortening at medium speed until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beat just until blended. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low-speed just until blended after each addition. Stir in coconut. Beat egg whites until stiff peaks form; fold into batter. Pour into 3 greased and floured 9 inch cake pans. Bake 25 minutes or until toothpick comes out clean. Cool in pans 20 minutes. remove from pans and cool completely. Spread between layers with coconut filling and frost with nutty cream cheese frosting.


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