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Grandma Barbs Italian Cream Cake Recipe

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This recipe for Grandma Barbs Italian Cream Cake is from The Family Cookbook Project - Hosted by Cindy Barclay, 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:  
Cake:
½ Cup. Shortening
½ Cup. Butter (soft)
2 Cup. White sugar
5 eggs (separated)
1 Cup. Milk
3 tsp vanilla extract
2 Cup. Flour
1 ½ Cup. coconut (toasted)

Frosting:
16 oz. cream cheese
½ Cup. Butter
4 Cup. Powdered Sugar
2 tsp vanilla
add some coconut (toasted)
¼ Cup. pecans (chopped)
Directions:
Directions:
Preheat oven to 325 degrees, grease 3, 9 inch cake pans. In a large bowl cream together shortening, butter, and sugar.

Add egg yolks one at a time, beating well after each addition
In a separate bowl, combine flour and baking soda,
Alternate adding milk and flour into sugar mixture

Stir in vanilla
In separate bowl beat egg whites till fluffy
Fold egg whites into batter
Stir in coconuts
and bake for 25-27 minutes.

Once cake is cooled, make the frosting by creaming together cream cheese, butter, and vanilla, and confectionary sugar.
Stir in coconuts and pecans,
frost and decorate the cake!
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
This cake is so fluffy, and very moist. I made this for the family reunion for my grandma Norma Draper, and she loved it. She asked me to make this for her and everyone enjoyed this cake.

 

 

 

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