Italian Coconut Cream Cake

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Time to Prepare this Recipe 50 minutes Prep: 20 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 1789 calories per serving view nutrition facts
# of servings this recipe makes 1 cake suggest servings
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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.

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Nutrition Facts

Serving Size 468g
Amount per Serving
Calories 1789 39% of calories from fat
% Daily Value*
Total Fat 77.0g119%
 Saturated Fat 43.0g216%
 Trans Fat 0.0g
Cholesterol 188mg63%
Sodium 702mg29%
Total Carbohydrate 267.0g89%
 Dietary Fiber 3.0g12%
 Sugars 215.0g
Protein 15.0g29%
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.

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