1 c Butter, softened
2 1/2 c Sugar, divided
5 Eggs, separated
1 ts Each vanilla and coconut
-extracts
3 c Flour
1/2 ts Baking powder
1/2 ts Salt
2 ts Baking soda
1 c Buttermilk
1/2 c Amaretto
1 c Coconut
1 c Pecans, chopped
ITALIAN CREAM CHEESE
-FROSTING
3/4 c Butter
12 oz Cream cheese
1/4 c Amaretto
4 c Powdered sugar (up to 5)
1 ts Vanilla
Using an electric mixer; beat egg whites until soft peaks form. Slowly add
1/2 cup of the sugar and beat until stiff peaks form. Set aside.
Cream butter; the remaining sugar; salt, baking powder, and extracts; add
the yolks, 1 at a time, beating well after each. Stir baking soda into
buttermilk. Alternately, add buttermilk and amaretto with flour, beginning
and ending with flour. Fold in egg white mixture, then pecans and coconut.
Pour batter into 3 greased and floured 9-inch cake pans. Bake in a 325
degree oven for about 40 minutes or until cakes test done. Remove from oven
and cool in pans for 10 minutes. Remove from pans and cool completely on
wire racks. Frost cake.
Frosting – Cream softened butter, cream cheese and vanilla. Gradually add
powdered sugar and amaretto and beat until spreading consistency. Frost
cake and store in refrigerator.
Yields
1 Servings