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Miss Geraldine’s Italian Cream Cake

Daisy Cakes Italian Cream Cake

This is my mother’s favorite cake. Her best friend, Mable, used to make this cake for us for special occasions. She would present it on a dome covered glass pedestal, swiftly removing the dome to oohs and ahhs of our family.

5 eggs, separated
1⁄2 cup (1 stick) unsalted butter,
at room temperature
1⁄2 cup shortening
2 cups sugar
1 teaspoon baking soda
1 cup buttermilk
2 cups unbleached all-purpose flour, sifted two times
1 cup coconut
1 cup chopped pecans
1 teaspoon pure vanilla extract
1 teaspoon coconut extract

Preheat the oven to 350 degrees. Grease and flour three 9-inch cake pans.

Separate the eggs and beat the egg whites until stiff. Set aside.

Cream the butter and the shortening together. Add the sugar and beat until light and fluffy. Add the egg yolks. Mix well.

Dissolve the soda in the buttermilk. Add the flour to the egg and butter mixture along with the buttermilk. Beat well. Add the coconut, nuts, and extracts. Mix well. fold in the stiffly beaten egg whites. Pour the batter into the prepared pans, using 2 cups of batter for each pan. Bake for 25 minutes. Cool for 15 minutes before turning out of the pan. Cool the layers completely before icing.

Cream Cheese Icing

1⁄2 cup (1 stick) unsalted butter,
at room temperature
1 package (8-ounces) cream cheese, cold 1 teaspoon almond extract
1 box powdered sugar

Cream the butter. add the cream ch

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