Italian Cream Cake

ingredients

1 cup buttermilk

1 tsp baking soda

2 cups sugar

1/2 cup butter

1/2 cup margarine (I like earth balance)

1/2 cup veg oil (I used sunflower oil but you can use most any kind)

4 egg yolks

4 egg whites

1 tsp vanilla extract

2 cups of AP or GF flour

1 cup of flaked coconut

1 cup of walnuts or pecans

instructions

Toast your coconut and walnuts or pecans for about 10-15 minutes at 350 degrees. You will need more for the icing, so toast about 2 cups of each (mixed together) and set aside to cool.

Preheat oven to 325 degrees and grease and parchment your pans. I used a half sheet pan to make a two layer 1/4 sheet cake, or you can use 3X – 8″ or 9″ round pans to make a layer cake.

First measure out your buttermilk and add the baking soda to it and set it aside. In a stand mixer beat the butter and margarine together, then add the oil. Scrape down sides. Add the sugar and beat until well creamed. Add the yolks, then vanilla, then very gently mix in the flour until just mix and then add the buttermilk. Do not over mix. Remove batter from the mixing bowl and gently fold in your toasted coconut and pecans or walnuts.

Lastly whip your egg whites to stiff peaks and fold those into the batter. Spread the batter into your pans and bake for 30 -40 minutes until the top is golden brown and the cake springs back slightly when you press on it with your finger.

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