Italian Cream Cake

• 5 large eggs
• 1/2 c. butter
• 1/2 c. vegetable shortening
• 1 c. buttermilk
• 1 c. coconut
• 1 tsp. baking soda
• 2 c. sugar
• 1 c. chopped nuts
• 1 tsp. vanilla
• 1 tsp. coconut flavoring
• 2 c. flour, sifted twice
• 8 oz. soft cream cheese
• 1 tsp. almond extract
• 1/2 c. soft butter
• 1 lb. powdered sugar

1. Grease and flour 3 9-inch round cake pans.
2. Separate 5 eggs (save yolks) and beat whites until stiff; set aside.
3. Cream together 1/2 c. butter with shortening and sugar.
4. Add the 5 egg yolks one at a time, beating well after each addition.
5. Dissolve soda in buttermilk.
6. Alternately add buttermilk and flour to batter.
7. Beat well after each addition.
8. Add coconut, nuts, vanilla and coconut flavoring.
9. Fold in stiff egg whites.
10. Divide batter among 3 prepared pans (about 2 c. per pan).
11. Bake at 350 degrees for 25 minutes.
12. Let cool completely.

eggs, butter, vegetable shortening, buttermilk, coconut, baking soda, sugar, nuts, vanilla, coconut flavoring, flour, cream cheese, almond extract, butter, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=44537 (may not work)