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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Italian Creme Coconut Cake Recipe

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This recipe for Italian Creme Coconut Cake is from St. Augustine & St. Johns County Board of Realtors Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups sugar
6 Egg yolks (Save whites)
2 Sticks butter
2 Cups plain flour
1 Cup buttermilk
1 Cup chopped pecans
¼ Teaspoon salt
1 Teaspoon baking soda
2 Cups angle flake coconut
1 Teaspoon vanilla

Italian Coconut Cream Icing
2 8oz. Cream cheese
2 Sticks butter
1 Cup coconut
2 Boxes powdered sugar
2 Teaspoons vanilla
Directions:
Directions:
Cream sugar, egg yolks and butter together; add buttermilk and flour mixture with salt and baking soda alternately beating well between additions. Add all other ingredients except egg whites and beat well. Beat egg whites until stiff and fold into mixture. Using 3 9-inches round buttered and floured cake pans, bake at 350 degrees for 30-35 minutes until done… Do not over bake. Cool completely before icing.
A cup of coconut may be substituted for the 1 cup of pecans as desired.

Italian Coconut Cream Icing:
Cream softened butter, cream cheese and vanilla together, slowly add powdered sugar, beat until smooth. Spread between layers adding coconut between layers, finishing icing the cake and cover with loose coconut.
1 Cup of crushed pecans may be added to the icing if desired.
Personal Notes:
Personal Notes:
This has been a long time recipe family favorite. This recipe was shared with me by a family friend when I was just learning how to bake. The comments I received at the family dinner about this cake is why I love to bake. This cake makes people smile. Hope you enjoy this wonderful cake as much as my family has....

Interesting footnote to the recipe…this cake’s original recipe only called for 5 eggs verses 6 in this rendition. ..Want to know why? When this recipe was first shared with me… 5 large eggs worked, but over the years the cake seemed to lose its height. One day my grandmother told me eggs used to be much bigger; after some thought I decided to add an extra egg to get the height back and it worked. Apparently eggs today weigh much less than they did 30 years ago when this recipe was shared with me. Wonder how many eggs it was take 30 years from now.

 

 

 

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