Italian Coconut Cream Cake

1/2 cup Crisco (shortening)

1 stick oleo (I use 1/2 cup butter)

2 cups sugar

2 cups flour

5 egg yokes (beaten)

1 teaspoon vanilla

1 teaspoon soda

1 cup buttermilk

1 14 oz. pkg. coconut (I use 2 cups)

1 cup chopped pecans (I leave these out)

5 egg whites (beaten stiff)

Preheat oven to 350 degrees F. Butter three 9-inch round cake pans and dust with flour; set aside. In the bowl of an electric mixer using a paddle attachment, cream shortening, butter, and sugar until fluffy (about 5 minutes). Add vanilla and egg yokes beating after each. In a medium bowl whisk together flour and soda. Add to creamy mixture alternating with buttermilk and beat until smooth (about a 1-2 minutes). Fold in coconut and egg whites. Spread equal amount of batter in prepared pans. Bake for 30 minutes or until cake is done. Remove from oven and let set for 5 minutes before removing them from pans. Cool completely and frost with icing recipe below.
Cream Cheese Icing


2 pkg. cream cheese (softened)

1/2 stick ole (I used 1/2 cup butter)

2 lbs. powered sugar

1 1/2 teaspoon vanilla

3 tablespoons half and half

1 cup coconut

1 cup pecans

In the bowl of an electric mixer using the whisk attachment, cream cream cheese, butter, until smooth. Add powdered sugar a cup at a time until all is incorporated and creamy smooth. If too stiff, add a tablespoon of half and half if needed.

Your family will love you ... holidays ... special days ... anyday ... just plain good .