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Print this Recipe    Coconut Cream

Italian Coconut Cream Cake

2 cups sugar
1 stick butter
5 egg yolks
1/2 cup shortening
2 cups flour
1 tsp baking soda
1 cup buttermilk
1/2 cup chopped pecans
2 cups shredded coconut
1 tsp vanilla
5 egg whites, stiffly beaten

Cream together sugar, butter, egg yolks and shortening. Add flour,
baking soda, buttermilk, pecans, coconut, and vanilla. Stir to
blend well. Gently fold beaten eggs whites into mixture. Pour
into 3 8" greased and floured pans. Bake at 350 degrees for 25-35
minutes.

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