Ingredients
1/2 cup butter softened
1/2 cup vegetable shortening
2 cups granulated sugar
6 egg yolks
2 cups self rising flour
1 cup chopped pecans
1 cup milk
1 teaspoon vanilla
16 ounces coconut about 2 cups shredded sweetened coconut
6 egg whites beaten to stiff peaks
For the frosting
1/4 cup butter softened
8 ounces cream cheese at room temperature
1 pound powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans
Instructions
Get full recipe >> Italian Cream Cake @ thecountrycontessa.com