Italian Cream Wedding Cake
This is a real show stopper for
a wedding cake or special evening
presentation. The unusual ingredients
of buttermilk and coconut "marry" to
make an unbelievably moist cake. You
do not taste their separate flavors,
but rather marvel at a great cake!
Ingredients
3/4 pound butter
1 1/2 cups canola oil
6 cups sugar
15 eggs, separated
3 tsp baking soda
3 cups buttermilk
6 cups sifted cake flour
3 tsp vanilla
3 cups shrdded coconut
1 1/2 cups pecans, roasted and chopped
Cream butter, oil, and sugar until fluffy.
Add yolks in 3 parts, beating after each
addition.
Stir baking soda into buttermilk that is in
a container at least 4 times its volume.
Set aside.
Add sifted flour into batter, alternating with
buttermilk.
Add vanilla, coconut, and nuts.
Dust the nuts with flour before adding so
they do not settle at the bottom.
Beat the egg whites until stiff peaks form.
Fold into batter.
Pour into prepared pans that have been
greased and lined with parchment.
Bake at 325 degrees F for 40 minutes.
Cool and frost with your favorite cream
cheese frosting.
You can flavor the frosting with coffee
if desired.
Do not keep this cake out of refrigeration
for more than 2 hours.
Makes: One 3-tier, double layer 6-8-10-inch
wedding cake.
recipe courtsy
Mountain Home Lodge
Bed and Breakfast and Restaurant
Leavenworth, Washington
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