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Print this Recipe    Coconut 17

Italian Coconut Cream Cake

2 c. sugar
1/2 c. margarine
1/2 c. Crisco, butter flavored
5 egg yolks
2 c. flour
2 c. coconut
1 c. buttermilk
1/2 c. pecans
1 tsp. soda
1 tsp. vanilla
5 egg whites

Cream together sugar, margarine, Crisco, and egg yolks. Add flour
and buttermilk with soda alternately. Add coconut, pecans, and
vanilla. Fold in egg whites after they have been whipped to peaks.
Bake at 350 degrees a sheet cake 40-45 minutes; three 9-inch cake
pans or layers 30-35 minutes.


CREAM CHEESE FROSTING

1 tsp. vanilla
1/2 c. margarine
8 oz. cream cheese
1 box powdered sugar

Cream together. Refrigerate until you serve.

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