Italian Coconut Cake
5 Eggs, separated
2 C Sugar
1/2 C Butter
1/2 C Crisco
2-1/2 C All purpose flour, sifted
1 tsp Baking soda
1 C Buttermilk
1 C Coconut, packed
1 C Pecans, finely chopped
1.Preheat oven to 350¡ãF.
2.Grease and flour three 8-inch cake pans.
3.Beat egg whites until stiff, set aside.
4.Cream butter, crisco and sugar until fluffy,mix with electric mixer for
4 or 5 min.
5.Add the egg yolks, one at a time, beating well after each addition.
6.Sift the flour and baking soda together, Add to the egg mixture...
alternating with buttermilk, starting and ending with flour mixture.
7.Add the coconut and nuts. Beat well. Fold in the beaten egg whites.
8.Bake at 350¡ãF for 25 min or until cake tester comes out clean.
9.Remove cakes from the oven and place them on wire racks to cool for 10 min.
10.Loosen the edge of each layer with a butter knife and invert each onto
a rack right side up.
11.Allow to cool completely before frosting.
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