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Heavenly Italian Pecan Cake Recipe

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This recipe for Heavenly Italian Pecan Cake is from The Coffee Family Cookbook Project, 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:
 

Cake
Ingredients:  
Ingredients:  
2 Cups Sugar
6 Eggs Divided, beat whites into stiff peaks
1 Cup Whole Milk
1/2 Cup Butter
2 Cups Self Rising Flour
1 tsp Vanilla
1 Cups Coconut, divided
1/2 Cup Crisco Shortening
1½ Cup Chopped Pecans
Directions:
Directions:
Preheat oven to 350º
Cream butter and shortening, add sugar and cream well. Add egg yolks and mix. Add 1/3 flour at a time to creamed mixture alternately with milk until all flour and milk are combined. Add vanilla, 1/2 of coconut and nuts. Fold in beaten egg whites carefully until no pockets remain. Bake in 3 - 9" round pans for 25 minutes. Cool completely.

While cake is cooling put the other 1 cup coconut on sheet pan and toast in oven until brown stirring often
 

Pecan Icing
Ingredients:  
Ingredients:  
1 pkg Soft Cream Cheese
1/4 Cup Soft Butter
3/4 Cup Chopped Pecans
4 Cups Powdered Sugar
1 tsp Vanilla

Frost cakes when totally cooled. Add toasted coconut to top
Directions:
Directions:
Cream softened cream cheese and soft butter then mix in other ingredients.
Personal Notes:
Personal Notes:
Cut round pieces of parchment paper to line the bottom of cake pans.

 

 

 

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