Kathy: “Aunt Polly first made this cake for us.
It is a wonderful cake. It’s the first thing that I ever ate with
cocoanut in it and one of the few things that I like with cocoanut in it.
Its worth the time and effort to mix everything very well.”

2 cups sugar	1 cup buttermilk	5 egg-whites
½ cup Crisco	2 cups flour	5 egg yolks
½ cup butter	1 teaspoon vanilla	1 teaspoon baking soda
½ teaspoon salt	2 cups angel flake cocoanut	1 cup chopped pecans

5 eggs, separate yolks and egg-whites

Beat egg-whites until stiff, set aside.

In a separate bowl, cream for 2 to 3 minutes:
½ cup butter
½ cup Crisco

Slowly, while the mixer is running
add 2 cups sugar

Continue to mix for a few minutes before adding:
5 egg yolks
1 teaspoon vanilla

Cream for about 5 minutes until very light and fluffy

Sift together:
2 cups sifted flour
1 teaspoon baking soda
½ teaspoon salt
Add dry ingredients in thirds alternately with 1 cup of buttermilk and cream after each addition.

Add 2 cups cocoanut and mix thoroughly
Add 1 cup finely chopped pecans and mix thoroughly

Gently fold in egg whites

Pour into greased and floured cake pans
3 – 9” cake pans

Bake @ 350 for 25 to 30 minutes.

Set aside and let cool completely before icing.

 

Italian Cream Cake Icing

Cream:
1 large block of cream cheese ( ?oz )
1 stick of butter
1 teaspoon vanilla

Add slowly:
1 box (?oz) powdered sugar
(make sure to cream thoroughly after each addition)

Ice cake only after it is completely cooled

Top with finely chopped nuts if desired