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Italian Cream Cake with Cream Cheese Frosting
This is one of my all-time favorite desserts.
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup shortening
2 cups sugar
5 egg yolks
5 egg whites
1 can Angel flake coconut
2 cups plain flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 cup chopped walnuts
Cream Cheese Frosting:
One 8-ounce package softened cream cheese
1 stick (1/2 cup) unsalted butter , softened
1 box powdered sugar
1 teaspoon vanilla
chopped nuts and coconut for garnish
For cake:
Cream butter and shortening. Add sugar. Beat until mixture is smooth. Add egg yolks and beat well. Sift together baking soda and flour. Add to
creamed mixture alternately with buttermilk. Stir in vanilla, coconut and nuts. Fold in beaten egg whites. Pour in three 8-inch pans or two 9-inch pans and bake 350 degrees for 30 minutes. Let cool and frost.
For frosting:
Mix together above ingredients. Save some coconut and nuts for top and sides. Use coconut and nuts as desired in frosting.
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