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Source: FamilyTime Community

Naples Italian Creme Cake
This is a wonderful Italian dessert. Its presentation once iced is quite attractive.
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Serves: 12
Prep Time: 30 minutes
Cook Time: approx. 30
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cake:
1/2 cup of butter or margarine
1/2 cup shortening
2 Cups sugar
5 eggs, separated
1 teaspoon vanilla
2 Cups flour
1 teaspoon baking soda
1 cup buttermilk
1 cup coconut
1/2 cup chopped pecans (I used walnuts)
icing:
1 (8- ounce) package cream cheese at room temperature
1/2 stick margarine
1 (16 oz) box Powdered sugar
1 teaspoon vanilla




For cake: Preheat oven to 350 degrees. Cream butter and shortening; add sugar and beat until fluffy. Mix in egg yokes and vanilla. Sift together flour and soda. Add alternately with buttermilk to sugar mixture. Stir in coconut and pecans. Beat egg whites until stiff; fold into batter. Pour into 3 greased and floured cake pans. Bake 25 minutes or until toothpick inserted in center of cake comes out clean. ( it took my oven much longer to bake than stated time). Cool slightly, remove from pans and cool completely before icing. For Icing: Beat cream cheese and margarine together until smooth. Add sugar and vanilla and beat until very smooth. Spread on cake and sprinkle pecans and or coconut on top.

Notes:
This cake brings back fond memories as our family lived in Naples, Italy, many years ago when my husband was in the Navy.

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