Gourmet Italian Cream Cake

If you're trying to find something both beautiful and delicious, this elegant cake is certainly it. Our buttery, white cake is separated and topped with a rich cream cheese frosting, sprinkled with pecans, and coated with the freshest coconut shavings. Other desserts just don't compare. 

Ingredients & Directions

1/2 cup Shortening
2 cup Sugar
2 cup Sifted flour
1 teaspoon Soda
1 can Coconut (3 1/2 oz)
1/2 cup Margarine
5 Eggs, separated 
1 cup Buttermilk
1 teaspoon Vanilla
1 cup Pecans or nuts of choice

1 cup Baked flaked coconut

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch or three round cake pans. Cream shortening, margarine and sugar. Add yolks one at a time and beat after each. Combine buttermilk and baking soda together in a small bowl; set aside. Add flour and buttermilk alternately, beginning and ending with flour. Add vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Bake for 30 to 35 minutes. Cool in the pans for 5 minutes; transfer to a wire rack and let cool completely, 20 to 25 minutes. Cool completely.

FROSTING:

Cream softened cream cheese and margarine. Add vanilla and beat in powdered sugar a little at a time. Spread frosting between the cake layers and on the top and sides of cooled cake. Garnish with coconut flakes and nuts.