Italian cream coconut cake

 
                         Italian Cream Coconut Cake
 
 Recipe By     : Delicious Decisions/tpogue@idsonline.com
 Serving Size  : 10   Preparation Time :0:00
 Categories    : dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           unsalted butter -- softened
    2      cups          sugar
    5                    eggs -- separated
    2      cups          cake flour
    1      teaspoon      soda
    1      cup           buttermilk
    1      teaspoon      vanilla
    1      cup           coconut -- sweetened
    1      cup           pecan  -- chopped
                         Frosting
    8      ounces        cream cheese -- softened
      1/4  cup           unsalted butter -- softened
    1      pound         confectioner's sugar
    1      teaspoon      vanilla
                         pecan halves -- garnish
 
 Preheat oven to 350F. Butter and flour three eight inch cake pans.
 
 In a large mixing bowl, cream butter and sugar until fluffy. In a separate bowl
 , beat egg yolks and add flour and soda. Add to butter mixture alternately with
  buttermilk.Beat well. Add vanilla, coconut and pecans. In a separate bowl, bea
 t egg whites with a pinch of salt until stiff. Fold into batter. Divide batter 
 evenly between pans and bake 30 minutes . Remove from oven and cool in pans 10 
 minutes. Turn onto cooling racks.
 
 Prepare frosting by combining all ingredients and blending until smooth and cre
 amy. When cake has completely cooled, place one layer on a serving plate and sp
 read frosting over the top. Repeat for remaining layers, then frost around the 
 sides. Top with pecans.
 
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 Per serving (excluding unknown items): 808 Calories; 40g Fat (44% calories from
  fat); 8g Protein; 106g Carbohydrate; 185mg Cholesterol; 157mg Sodium
 
 
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