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Italian Cream Cake


2 cups sugar
1/2 cup vegetable oil
1/2 cup (1 stick) margarine
5 egg yolks
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups flaked coconut
1/2 cup chopped pecans
5 egg whites, beaten stiff

1-8 ounce package cream cheese
1/2 stick margarine
1 teaspoon vanilla
1 pound powdered sugar


For Cake:
Cream, sugar, oil and margarine. Add egg yolks, one at a time, beating well after each addition. Add vanilla. Mix together flour, baking soda, and salt and add to creamed mixture, alternately with buttermilk. Add coconut and pecans to mixture. Blend well. Fold in egg whites. Pour batter into three 9 inch greased and floured pans. Bake at 350 degree 30 minutes

For Icing:
Cream the cream cheese and margarine. Add vanilla and powdered sugar. Blend to spreading consistency. While the cake is slightly warm, spread icing over cake.