Italian Cream Cake

Well everyone for the last week I have had this incredible urge to bake everything in every cookbook and magazine I have. Believe me when I say, i could feed a whole country if I baked from all of them. I have quite an addiction to cooking magazines and cookbooks. I love them. I hate to admit, but I actually keep a few beside the bed to read when I go to bed at night. Now, how crazy is that....lol Oh well, I kind of enjoy crazy. I made an Italian Cream Cake and thought that you would all love to try it. It is so delightful.

1 cup buttermilk

1 tsp baking soda

1/2 cup butter (yes, the real thing)

1/2 cup shortening (I use Butter Crisco)

2 cups white granuated sugar

5 eggs

1 tsp vanilla extract

1 cup flaked coconut

1 tsp baking powder

2 cups all purpose flour

Icing:

8 oz. cream cheese

1/2 cup butter (yes, real thing again--you can't beat it)

1 tsp vanilla extract

4 cups powdered sugar

2 Tbsp cream

1/2 cup chopped walnuts

1 cups sweetened flaked coconut

Preheat the oven to 350. Grease 3 - 9 inch round cake pans. in a small bowl, dissolve the baking sode in the buttermilk, set aside.

In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 tsp vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans. Bake in the preheated oven for 30-40 minutes, depending on your oven. A toothpick inserted in the center will come out clean. Allow to cool.

To make the frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 tsp vanilla and powdered sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in the chopped nuts and remaining coconut. Spread between layers and on top and sides of cake.