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Italian Creme Cocnut Cake Recipe

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This recipe for Italian Creme Cocnut Cake is from The Ballard/McGovern Family 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:  
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour

Frosting:
8 ounces cream chees
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioner's sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut
Directions:
Directions:
Preheat oven to 350degrees F.
Grease three 9 inch round cake pans.

In a small bowl, dissolve the baking soda in the buttermilk; set aside.

In a large bowl, cream together 1/2 cup butter, shortening, and sugar until light and fluffy.

Mix in the eggs, the buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder, and flour.

Stir until just combined.

Pour batter into the prepared cake pans.

Bake in the preheated oven for 30 - 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Allow to cool.

To make the Frosting:

In a medium bowl, combine the cream cheese, 1/2 cup butter, 1 teaspoon vanilla, and confectioners' sugar.
Beat until light and fluffy.
Mix in a small amount of cream to attain the desired consistency.
Stir in the chopped nuts and remaining flaked coconut.

Spread between the layes and top and sides of cooled cake.

 

 

 

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