Kentucky Cream Cake and Frosting

My friend, Betty Rose, and I are making all the muffins for after Sunrise Services on Easter Sunday at our church. I'm praying only 20 people show. I'm telling you this because I have no idea what I might post this week. It might be something new, from the archives, stolen from another blog, who knows. Hang in with me!


This is an old recipe that I haven't made forever. Perfect for any occasion. Beautiful for Easter.

Kentucky Cream Cake and Frosting
about 8 servings
print recipe

1/2 cup vegetable shortening
1/2 cup butter
2 cups sugar
5 egg yolks, reserve whites
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 cup coconut
2/3 cup chopped walnuts
5 egg whites, beaten

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans and set aside. In a large mixing bowl, cream together the shortening, butter, and sugar. Add egg yolks one at a time. Beat well. Add flour and baking soda, alternating with buttermilk and vanilla. Next, fold in the coconut, walnuts, and beaten egg whites. Place in preheated oven to bake for 35 to 40 minutes or until golden. Cake is done when it is springy to the touch and tester inserted in the center comes out clean.

Frosting

1 8-ounce package cream cheese
1/2 cup butter
1 teaspoon vanilla extract
1 pound confectioners' sugar
1 cup chopped walnuts

In a small bowl cream together the cream cheese, butter, vanilla, and confectioners' sugar and use to frost cake. Garnish the top with chopped nuts.