Dave's Favorite

He says I'm his favorite. But when it comes to his favorite cake, this is it. Three layers of moist cake with coconut and pecans wrapped in a rich and nutty cream cheese frosting. Every year, I "surprise" him with this cake for his birthday. This recipe is a keeper, and so is he! xoxo


Ruby's Italian Cream Cake

1/2 C. Butter
1/2 C. Shortening
1 tsp. soda
1 tsp. Vanilla
2 C. Sugar
1 C. Buttermilk
5 Egg whites, beaten (stiff)
5 Egg yolks
2 C.Flour
1 C. Coconut (flaked)
1 C. Pecans (chopped)

Beat egg whites and set aside. Cream butter & shortening. Add sugar and beat. Add egg yolks and continue beating. Combine flour and baking soda; add to creamed mixture alternating with the buttermilk. Stir in vanilla. Add coconut and pecans. Fold in egg whites; pour into three buttered and floured cake rounds. Bake at 350 degrees for 20-25 minutes until golden brown. (Be careful not to overbake.)

Frosting:
1 (8 oz.) pkg. Cream Cheese
1/2 C Butter
1 tsp. Vanilla
1 lb. Powdered Sugar
1/2 C. Pecans, chopped

Cream together cream cheese & butter until smooth. Add sugar & vanilla. Mix well. Add pecans.
Frost cooled cake. Makes lots of servings because you only need a thin slice. (At least a thin first slice...you decide how big a piece you need for seconds.)