RECIPE TITLE "Italian Cream Cake" courtesy of The Library Of E-Cookbooks
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1 cake ---
3 1/2 cups shredded coconut
1/2 cup unsalted butter
1 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups cake flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans
2 − 8 ounce packages cream cheese, room temperature
1 cup unsalted butter, room temperature
2 teaspoons pure vanilla extract
12 ounces confectioners' sugar
1 − 8−ounce jar seedless raspberry preserves
To make cake: Heat oven to 325F. Spray 3 8−inch cake pans with non−stick
vegetable spray. Dust with flour. Spread coconut out on a cookie pan and
bake about 3 minutes, toss and bake another 3 minutes, until coconut is
lightly toasted. Set aside. Cream butter, shortening and sugar together
until fluffy. Beat in egg yolks, 1 at a time. Sift together flour and baking
soda. Add flour mixture and buttermilk alternately to the creamed mixture,
beginning and ending with flour. Stir in vanilla, 1/2 cup coconut and
pecans. Beat egg whites until stiff. Fold into cake mixture. Divide batter
between prepared pans. Bake in hot oven 40 to 45 minutes or until a
toothpick inserted near center comes out clean. Invert on cooling racks
To make frosting: Whip together cream cheese, butter and vanilla. Gradually
whip in the confectioners' sugar. When frosting the cake, spread frosting on
top of bottom layer and middle layer. Spread raspberry on the bottom of
middle layer and top layer. Stack layers. Frost top and sides. Press the
remaining coconut on outside of cake.
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