Italian Cream Cake

As a child this was the fancy cake that would be prepared for church gatherings, funeral dinners, of the Ashby Christmas. This cake was one that intimidated me as a child and it took me many years before I desired to master it. In reality it is a very easy and delicious cake, sure to always be a crowd pleasure and one that feels instantly nostalgic. 

1/2 cup butter

1/2 cup oil

1/2 teaspoon baking soda

1 cup shredded coconut 

2 cups all purpose flour

2 cups sugar

5 egg yolks

5 egg whites (stiffly beaten)

1 cup buttermilk

1 cup chopped pecans

1 teaspoon vanilla

Cream butter and oil with sugar, add egg yolks one at a time. Add 1/2 teaspoon baking soda to buttermilk, add to previous mixture alternating with flour. Fold in egg whites and vanilla. Add pecans and coconut. Pour into three eight inch greased cake rounds. Bake at 350 for 30 minutes.

Icing

1 cup butter

1 pound powdered sugar

2 teaspoons vanilla

8 ounces cream cheese

1/2 cup shredded coconut 

1/4 cup chopped pecans

Cream butter and softened cream cheese, add sugar and vanilla. Fold in nuts and coconut. Ice well cooled cake.