Italian Crème Cake
  • for Cake:
  • 2 cups sifted flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 cup (2 sticks) margarine, softened
  • 5 egg yolks, lightly beaten
  • 1 cup buttermilk
  • 1 Tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 5 egg whites, stiffly beaten
  • for Creamy Coconut Frosting:
  • 8 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) margarine, softened
  • 1 Tablespoon vanilla extract
  • 1 (1-pound) package confectioners' sugar
  • 1 cup shredded coconut
  • 3/4 cup chopped pecans
  1. For the cake, mix the flour, baking soda and salt together.
  2. Beat the sugar and margarine in a mixing bowl until creamy.
  3. Add the egg yolks and beat until smooth.
  4. Add the dry ingredients and beat until blended.
  5. Combine the buttermilk and vanilla in a bowl and mix well.
  6. Add the buttermilk mixture and flour mixture alternately, mixing well after each addition. Stir in the pecans and coconut.
  7. Fold in the egg whites.
  8. Spoon the batter into two 9-inch cake pans or three 8-inch cake pans.
  9. Bake at 325 degrees for 35 to 40 minutes or until the layers test done.
  10. Cool in pans for 10 minutes.
  11. Remove to a wire rack to cool completely.
  12. For the frosting, beat the cream cheese, margarine and vanilla in a mixing bowl until creamy.
  13. Add the confectioners' sugar gradually, beating constantly until of a spreading consistency. Reserve 1/4 cup of the coconut.
  14. Add the remaining coconut and pecans to the frosting and mix well.
  15. Spread the frosting between the layers and over the top and side of the cake.
  16. Sprinkle the reserved coconut over the top.
  17. SERVES: 12