Louise's Italian Coconut Cake

Ingredients: XXQ

• 5 Eggs, separated
• 2 C Sugar
• 1/2 C Butter
• 1/2 C Crisco
• 2-1/2 C All purpose flour, sifted
• 1 t Baking soda
• 1 C Buttermilk
• 1 C Coconut, packed
• 1 C Pecans, finely chopped

Directions:

Preheat oven to 350°F. Grease and flour three 8-inch cake pans.

Beat egg whites until stiff, but not dry. Set aside. Cream butter and sugar until fluffy, letting electric mixer run for 4 or 5 minutes. Add egg yolks, one at a time, beating well after each addition.

Sift the flour and baking soda together. Add to egg mixture alternating with buttermilk, starting and ending with flour mixture. Add the coconut and nuts. Beat well. Fold in beaten egg whites.

Bake at 350°F for 25 minutes or until cake tester comes out clean.

Louise's Coconut Frosting

Ingredients: XXQ

• 8 oz. Cream cheese, softened
• 1/2 C Butter, softened
• 3 C Confectioner's sugar (plus more as needed)
• 1 C Coconut, packed
• 1 C Pecans, chopped
• 1 t Vanilla
• Milk, as needed

Directions:

Cream together the cream cheese and butter. Gradually beat in the powdered sugar (takes about 5 minutes). To achieve the spreading consistency you desire, you may need to add 2 to 3 tablespoons milk and 1 to 1-1/2 cups additional powdered sugar.

Add coconut as desired. Add chopped nuts to the frosting or sprinkle on top.