Cake: Italian Cream Coconut Cake

1 c. butter or margarine, softened

2 c. sugar

5 eggs, separated

2 tsp. vanilla

2 c. all-purpose flour

1 tsp. baking soda

1 c. buttermilk

2 c. flaked coconut (divided)

1 c. chopped walnuts (divided)

Cream cheese frosting

Red and green candied cherries

Cream butter, gradually add sugar, beating until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  Stir in vanilla.  Combine flour and soda; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.  Stir in 1 cup coconut and 1/2 cup walnuts.  Beat egg whites until stiff peaks form.  Fold into batter.  Pour mixture in three 8-inch greased and floured cake pans.  Bake at 350 for 25 to 30 minutes or until wooden pick inserted in center comes out clean.  Bake, then cool in pans 10 minutes.  Turn out onto wire rack.  Cool completely.  Spread cream cheese frosting between layers; sprinkle each layer with 1/3 cup coconut and 1/4 cup walnuts.  Spread remaining frosting on top and sides of cake, and sprinkle top with remaining 1/3 cup coconut.  Garnish with candied cherries as desired.

Mrs. Adam (Marcella) Liechty

Our Swiss Pantry II

First Mennonite Church

1987