Italian Cream Cake 5 eggs, separated 2 c. sugar 1 stick butter 1/2 c. Crisco 18 oz. pkg. coconut 2 c. flour 1 c. buttermilk (put 1 tsp. vinegar to 1 c. milk with 1 tsp. soda added) Preheat oven to 350 degrees. Mix egg yolks; add all remaining ingredients except coconut. Beat until smooth. Beat egg whites until stiff, not dry. Fold into batter. Stir in coconut. Pour into 3 (9 inch) pans. Bake 25 minutes. ICING 18 oz. pkg. cream cheese 1 stick butter 1 box powdered sugar 1 tsp. vanilla Spread on cake and sprinkle coconut on between layers. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page