Italian Coconut Cream Cake

50 minutes Prep: 20 minutes Cook: 30 minutes

1789 calories per serving view nutrition facts

1 cake suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	cups	sugar
1/2	pound	butter	divided
5	each	egg yolks
1/2	cup	vegetable shortening
2	cups	flour, all-purpose
1	teaspoon	baking soda
1	cup	buttermilk
1/2	cup	pecans	chopped
2	teaspoons	vanilla extract	divided
5	each	egg whites	stiffly beaten
8	ounces	cream cheese
1	pound	powdered sugar

Directions

Cream together sugar, 1/4 pound butter, egg yolks and shortening.

Add flour, baking soda, buttermilk, pecans, coconut, and 1 teaspoon vanilla.

Stir to blend well.

Fold into beaten egg whites. Pour into 3 cake pans that have been coated with shortening and dusted with flour.

Bake at 350F for 25 to 35 minutes.

For icing: Cream together 1/4 pound butter, cream cheese, powdered sugar and 1 teaspoon vanilla.

Ice only top and center of cakes (leaving sides plain).

Sprinkle top with toasted coconut if desired.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 468g

Amount per Serving

Calories 1789 39% of calories from fat

	% Daily Value*
Total Fat 77.0g	119%
Saturated Fat 43.0g	216%
Trans Fat 0.0g
Cholesterol 188mg	63%
Sodium 702mg	29%
Total Carbohydrate 267.0g	89%
Dietary Fiber 3.0g	12%
Sugars 215.0g
Protein 15.0g	29%

Vitamin A	44%		Vitamin C	1%
Calcium	15%		Iron	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

So You Want to be a Chef

by Mark R. Vogel

Chefs often question, warn, or even outright discourage individuals from seeking to join their ranks. I believe this emanates from the...

Member Review

Broccoli And Cauliflower Salad

This recipe is great! I have just made the salad half an hour ago and I cannot stop taking little spoonfulls of it! To the recipe as described I have just added a little fresh garlic (two mid-size cloves). I am going to serve it on top of Greek style flat pita bread.

Reviewed by doxTxob