Italian Coconut Cake

(Mrs. Carrie Hornback’s recipe)

Ingredients:

2 cups of sugar

½ cup shortening

1 stick oleo

5 egg yolks

2 cups flour

1 cup buttermilk (with 1 teaspoon baking soda in it)

1 teaspoon vanilla

Pinch of salt

2 cups Angel Flake Coconut

½ cup nuts

5 stiffly beaten egg white

Directions:

Cream together sugar, shortening, and oleo.  Add egg yolks, flour, buttermilk, vanilla, and salt.

Fold in the coconut, nuts, and the stiffly beaten egg whites.  Bake in 3 cake pans (9 in.) at 350 degrees until done.

Icing:

1 8 oz pkg. Cream cheese

½ stick oleo

1 box powdered sugar

A little vanilla

Mix all ingredients together.  You can add chopped nuts and coconut if desired.  Spread on cooled cake.