Italian Cream Coconut Cake

60 minutes Prep: 20 minutes Cook: 40 minutes

2140 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

1	cup	butter	, softened
2	cups	sugar
5	large	eggs	separated
2	cups	cake flour
1	teaspoon	baking soda
1	cup	buttermilk
1	teaspoon	vanilla extract
1	cup	coconut	sweetened
1	cup	pecans	chopped

Frosting
8	ounces	cream cheese	softened
1/4	cup	butter	, softened
1	pound	powdered sugar
1	teaspoon	vanilla extract
1	x	pecan halves	garnish

Directions

Preheat oven to 350F.

Butter and flour three eight inch cake pans.

In a large mixing bowl, cream butter and sugar until fluffy.

In a separate bowl , beat egg yolks and add flour and soda.

Add to butter mixture alternately with buttermilk.

Beat well. Add vanilla, coconut and pecans. In a separate bowl, bea t egg whites with a pinch of salt until stiff.

Fold into batter. Divide batter evenly between pans and bake 30 minutes .

Remove from oven and cool in pans 10 minutes.

Turn onto cooling racks.

Prepare frosting by combining all ingredients and blending until smooth and cre amy.

When cake has completely cooled, place one layer on a serving plate and sp read frosting over the top.

Repeat for remaining layers, then frost around the sides.

Top with pecans.

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Nutrition Facts

Serving Size 565g

Amount per Serving

Calories 2140 46% of calories from fat

	% Daily Value*
Total Fat 109.0g	168%
Saturated Fat 57.0g	286%
Trans Fat 0.0g
Cholesterol 483mg	161%
Sodium 874mg	36%
Total Carbohydrate 277.0g	92%
Dietary Fiber 5.0g	20%
Sugars 217.0g
Protein 23.0g	47%

Vitamin A	58%		Vitamin C	2%
Calcium	20%		Iron	44%

* 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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