Italian Cream Cake

Italian Cream Cake

Ingredients:

• 1/2 cup fine salt

• 1/2 cup shortening

• 2 cups sugar

• 5 large eggs, separated

• 2 cups flour

• 1 tablespoon baking powder

• 1 tbsp. spoon buttermilk

• 1 tablespoon vanilla extract

• 1 cup shredded coconut

• 1 cup chopped pecans

Icing:

• 8 ounces cream cheese, plain

• 1/2 cup unsalted butter, plain

• 1 teaspoon vanilla extract

• cup 4 cups powdered sugar

• 1 cup grated coconut

• 1/2 cup grated coconut

Preparation:

1 Preheat the oven to 175°C. Grease and flour three 9-inch round pans.

2. Beat the butter, shortening and sugar in a large bowl until light and fluffy. Add the egg yolks one at

a time, mixing well after each addition.

3. Mix the flour and baking powder. Add buttermilk alternately to butter mixture. Add vanilla, coconut

and walnuts and mix.

4. In a separate bowl, beat the egg whites until stiff peaks form. Add the flour. Pour into prepared pan.

5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

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