Italian Cream Cake With Pineapple & Coconut Icing

Recipe Ingredients:
2 cups sugar
1 cups butter (softened)
1/2 cup vegetable oil
5 large eggs (separated)
2 cup flour
1 tsp. baking soda
1 cup buttermilk
1/2 cup nuts (chopped)
2 cups coconut
1 8 oz. cream cheese (softened)
2 lbs. powdered sugar (sifted)
1 tsp. vanilla
2 tbsp. milk
1 cup pineapple (crushed and drained)
1 cup pecans (pieces)

Preparation:
Preheat oven to 350 lightly grease and flour 2-cake pans. Using electric mixer cream the sugar with 1/2 cup of the butter. When the mixer running add the oil and incorporate thoroughly. Add the egg yolks, 1-at a time beating well after each one. Sift the flour, baking soda, together. Add the ground pecans to the flour mixture. Alternately add the flour mixture and buttermilk to the egg mixture. Mix thoroughly. Fold in 1-C coconut. Using a electric mixture beat egg whites until stiff. Fold the egg whites into the batter; Pour the batter in the cake pans and bake for 25-30 min or until done. Remove the cakes and cool on wire rack.

Pineapple Icing:
Cream the butter with cream cheese sift the powdered sugar and add milk as needed when you get the consistency you want add the crushed pineapple and vanilla. (be sure and drain the pineapple of its juice).




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