Italian Cream Cake

Cake

• 1/2 cup or stick of butter, soft
• 1/2 cup coconut oil
• 2 cup sugar
• 5 egg yolks
• 1 tsp. Mexican Vanilla
• 2 cup flour
• 1 tsp. baking soda
• 1 cup buttermilk
• 1 1/3 cup coconut
• 1 cup chopped pecans
• 5 egg whites, stiffly beaten

Method:

Step 1:  Cream butter and shortening, add sugar and beat until mixture is smooth then add egg yolks and beat well. Stir in vanilla.
Step 2: Sift flour and soda together then add to batter mixture alternately with buttermilk. Stir in coconut and nuts.
Step 3: Whip egg whites until stiff then fold in egg whites into the batter.
Step 4: Divide batter evenly into 3 greased and floured 8 inch round pans. Bake at 350 degrees for 25-30 min. or until a cake tester comes out clean. Cool on racks for ten minutes then turn out of pan onto cooling rack to cool completely.
Step 5: Make frosting according to directions below then, frost with cream cheese icing.

Cream Cheese Icing

• 1 1/2 sticks butter or 12 T. softened
• 8 oz. cream cheese, softened
• 1-2 tsp. Mexican Vanilla (or plain vanilla)
• 6 cups powdered sugar
• chopped pecans

Method:

Step 1: Cream butter & cream cheese together until smooth. Add vanilla.
Step 2: 6 cups of powdered sugar, add nuts if desired.