2 c sugar
1 c butter, softened
5 eggs, separated
2 c flour or gluten-free flour mix
1 tsp baking soda
1 c buttermilk
1 c grated coconut
1 tsp vanilla
Preheat the oven to 350. Cream together sugar and butter. Add the egg yolks, beating well. Stir in baking soda and flour alternately with the buttermilk. Stir in coconut. Beat the egg whites until stiff and fold into the cake batter. Stir in the vanilla.
Grease and flour 3 nine inch layer pans and bake for 25 minutes; or
Grease and flour 1 ten inch fluted tube pan and bake for 1 hour. Let cool for 8 minutes then release from the pan.
Gluten restrictions: substitute the gluten free flour mix for the flour called for in this recipe. Then add 1/2 tsp xanthan gum to the batter when adding the flour.
While the cake is still warm, spread the cake with the icing.
icing
8 oz cream cheese, softened
1/2 c butter, softened
2-1/2 c powdered sugar
1 tsp vanilla
1/2 c chopped pecans
Beat all together until well blended and of spreading consistency. This recipe is from my friend Tracy Williams.
italian spice cake variation
1-1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg
1/8 tsp ginger
Add the spices to the cake with the baking soda, and continue as directed.
