This is a traditional Italian dessert that is served over the holidays, but it is delicious any time of the year!
Ingredients for cake:
1 stick of butter, softened
1/2 cup of shortening
2 cups of sugar
5 large eggs, separated
1 tsp baking soda
2 cups of flour
1 cup of buttermilk
1 tsp of vanilla
1 cup of chopped walnuts
3 oz sweetened, flaked coconut
8 oz package cream cheese, softened
1 lb confectioner’s sugar
1/2 stick of butter, softened
1 tsp vanilla
Preheat oven to 350 degrees F. Grease and flour 3 cake pans (9 inch) .
In a mixer, cream butter and shortening. Add sugar. When mixture is fluffy, add egg yolks one at a time. In another bowl, combine flour and baking soda. Mix with whisk (instead of sifting). Add dry ingredients alternatively with buttermilk to the butter/sugar mixture. Add vanilla. With mixer on low, add coconut and nuts. Only mix for a few seconds until combined. Whip egg whites separately until stiff peaks form. Fold into cake batter. Bake for 25 to 30 minutes. Turn out onto a rack to cool while you make the frosting.
In mixer, whip cream cheese and butter until soft and fluffy. Add confectioner’s sugar on low speed. Add vanilla. Whip until smooth. Frost cake and add chopped walnuts or toasted coconut to top and/or sides if desired.
Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations.
Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.