Almand's Favorite Italian Cream Cake Recipe

  • 2 cup plain flour
  • 5 large eggs, separated and room temperature
  • 2 cup granulated sugar, divided
  • 1 cup margarine, softened
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup pecans, chopped
  • 4 ounce frozen or fresh grated coconut, thawed
  • Frosting :
  • 1/2 cup margarine, softened
  • 8 ounce cream cheese, softened
  • 1 to 1-1/4 lb powdered sugar, sifted
  • 1/2 cup pecans, chopped
  •  Additional pecan halves to decorate

Cake: Preheat oven to 325 degrees. Prepare three cake layer pans with Baker's Joy. Measure flour, and sift; then re-measure flour by spooning lightly into cup. Re-sift flour; set aside. In an electric mixer, beat the egg whites until they form soft peaks; then slowly add 1/2 cup of the sugar. Set aside. In another electric mixer bowl, cream margarine, remaining sugar, and salt. Add egg yolks, one at a time, until well blended. In a cup, stir the soda in the buttermilk. Alternate, adding buttermilk mixture to the batter with flour; scrape bowl sides until well blended. Fold egg whites into batter with a large spoon until lightly mixed; do not beat. By hand, gently stir in the pecans and coconut until barely mixed. Pour batter evenly in the pans. Bake in preheated oven for 30 to 40 minutes or until cakes test done. Allow cakes to cool for 25 minutes; then turn out of pans. Cool completely before frosting. Frosting: In an electric mixer, cream margarine and cream cheese. Add powdered sugar until a good spreading consistency is achieved. By hand, stir in pecans. Frost layers and sides; then decorate with pecan halves.