Italian Coconut Cake ...p93

If you're looking for a special cake to serve for a special someone's birthday, make Italian Coconut the one.  Unless, of course, he/she doesn't like coconut - something I can't imagine!   Be sure to invite a lot of people too as this rich cake can serve a crowd.

I tried something a little different this time - I sweetened my own shredded, unsweetened coconut by simmering it in sugar water for 15 minutes, then thoroughly draining (and saving) the coconut water.  The added benefit being a little coconut sweetener for my daily cappuccino addiction!  I also topped the cake with some of the shredded coconut, though next time I think I might toast the coconut first for the visual effect.

My mom the critic loves this cake and is certain that, if you're a coconut lover, you will too!

Hardy Appetit!

ITALIAN COCONUT CAKE

CAKE:

1/2 cup shortening
2 cups sugar
2 cups flour
1 cup buttermilk
1 tsp. vanilla
1 stick butter (1/2 cup)
5 eggs, separated
1 tsp. baking soda
8 oz. shredded coconut
1 cup chopped pecans

Preheat oven to 350°.  Cream together shortening and butter.  Add sugar and 5 egg yolks, beating after each addition.  Add flour, soda and buttermilk.  Beat egg whites until stiff and fold into mixture.  Add coconut, vanilla and pecans.  Bake in layers for 25 min.

ICING:

Beat together:

8 oz. cream cheese
1 pound powdered sugar
1 1/2 tsp. vanilla
1 cup nuts (pecans, walnuts)