Total Time
55mins
Prep 20 mins
Cook 35 mins

What a lovely way to end an Italian dinner!!

Ingredients Nutrition

Directions

  1. Cake: Cream butter and shortening.
  2. Add sugar, beat until mixture is smooth.
  3. Add egg yolks and beat.
  4. Combine flour and baking soda: add to creamed mixture, alternately with buttermilk.
  5. Stir in vanilla, coconut, and pecans.
  6. Fold in stiffly beaten egg whites.
  7. Pour batter into well greased 13 x 9 x 2-inch baking pan.
  8. Bake at 350*F (175*C) for 40 to 45 minutes.
  9. Icing: Beat cream cheese until smooth.
  10. In separate bowl, combine sugar and butter; mix well.
  11. Add to cream cheese.
  12. Stir in vanilla and beat until smooth.
  13. Frost cool cake in pan.
  14. Top with chopped pecans.
  15. Store in refrigerator.

Reviews

(4)
Most Helpful

It was extremely tasty and I didn't have to make any revisions. Thank you for such a wonderful recipe!

New Orleans Novice July 13, 2006

Made this cake yesterday for dessert for my Bunko group. They all raved over it. Only thing I did different was to use English walnuts (cause that's what I had) and toasted a little coconut to sprinkle over the top after I iced the cake. I also had to cook the cake about 10 minutes longer in my oven to get it done in the middle but that's probaly just my over. Great cake in everyones opinion.

Danzy January 17, 2005

Made this cake in a jelly roll pan following directions as recipe stated. It did take alittle longer to bake than indicated. The cake was a hit..with several people asking for the recipe. Thank you.

The Bread Lady of Wisconsin January 23, 2011

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