This is a family recipe (although it is probably very similar to many other recipes out there) and one of my favorites!  I remember the first time I ever made an Italian Cream Cake.  I was making it for a church bake sale/auction, and I remember being so proud of making a cake from scratch.  I think Italian Cream Cakes have that old fashioned feel to them…and I love that!  They also remind me of my mom and grandmother, another wonderfully nostalgic feeling.

1 cup buttermilk

1 stick butter

2 cups of sugar

1 tsp baking soda

1/2 tsp salt 

5 eggs, separated

2 cups all-purpose flour (set aside 2 Tbsp)

1/2 cup shortening

1 tsp pure vanilla extract

1/2 cup coconut

1/2 cup pecans, chopped

Preheat oven to 350 degrees.  Grease three 9 inch round baking pans.  

Cream together butter, shortening, sugar and salt.  Add egg yolks, one at a time, beating well.  Dissolve soda in buttermilk.  Add buttermilk and flour, alternating, to mixture.  Toss coconut and nuts with reserved flour.  Add coconut, nuts and vanilla to batter and beat well.   In a separate bowl, whip egg whites until stiff peaks form.  Fold into batter.  Pour batter into prepared pans.  Bake 25 minutes or until cakes are golden.

8 oz pkg of cream cheese, softened

1 stick butter, softened

1 lb box of powdered sugar

1/2 tsp white vinegar (optional*)

1 tsp pure vanilla extract

1/2 cup coconut

1/2 cup pecans, chopped 

Beat together the cream cheese and butter.  Add sugar, vanilla, vinegar, coconut and pecans, beating until creamy.  Spread on cooled cake layers and on sides.

*Adding vinegar to the icing removes the sharp bite from the cream cheese.