Italian Cream Coconut Cake {Granny's Recipe}

In 1973, I was working for the Texas Railroad Commission in an office with several talented cooks.  I was in my twenties, just finished college, and was still living at home, so my cooking skills were still being developed to say the least.  Once a month we would have a birthday celebration for the employees of that month.  Everyone would bring a covered dish of some sort.  When you hear "covered dish", you already know what I mean about the kinda of food we got to labor over.  You know it had to be hard work eating a serving from everyone's  dish.  (giggles)  I mean, I would want every recipe of the dish someone brought, but not as much as this cake my friend brought.  It was the rage that was going around at all the church socials, family reunions, and any get together you could take it to.  I am talking about the Italian Cream Coconut Cake of the '70s.

Mother made this cake for Easter that year and for many Easters after that which has become my favorite cake to make at Easter.   This incredibly luscious cake is all about the coconut.  If you are not a fan of coconut, you need to give it a try anyway.  There is just something about the serious amount of coconut in the three layers of cake wrapped up in layers of cream cheese icing.  You will have to watch yourself though.....you can hardly keep from raking off some of the wonderful cream cheese icing every time you walk by.  I have found that if you make the cake the day before, it will be even better.  That is if you can wait! (grins)

Italian Cream Coconut Cake

1/2 cup Crisco (shortening)
1 stick oleo (I use 1/2 cup butter)
2 cups sugar
2 cups flour
5 egg yokes (beaten)
1 teaspoon vanilla
1 teaspoon soda
1 cup buttermilk
1 14 oz. pkg. coconut (I use 2 cups)
1 cup chopped pecans (I leave these out)
5 egg whites (beaten stiff)

Preheat oven to 350 degrees F.  Butter three 9-inch round cake pans and dust with flour; set aside.  In the bowl of an electric mixer using a paddle attachment, cream shortening, butter, and sugar until fluffy (about 5 minutes).  Add vanilla and egg yokes beating after each.  In a medium bowl whisk together flour and soda.  Add to creamy mixture alternating with buttermilk and beat until smooth (about a 1-2 minutes).  Fold in coconut and egg whites.  Spread equal amount of batter in prepared pans.  Bake for 30 minutes or until cake is done.  Remove from oven and let set for 5 minutes before removing them from pans.  Cool completely and frost with icing recipe below.

Cream Cheese Icing

2 pkg. cream cheese (softened)
1/2 stick ole (I used 1/2 cup butter)
2 lbs. powered sugar
1 1/2 teaspoon vanilla
3 tablespoons half and half
1 cup coconut
1 cup pecans

In the bowl of an electric mixer using the whisk attachment, cream cream cheese, butter, until smooth.  Add powdered sugar a cup at a time until all is incorporated and creamy smooth.  If too stiff, add a tablespoon of half and half if needed.

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