Italian Cream Cake with Coconut and Pecans
- 1 cup butter
- 2 cups sugar
- 5 eggs
- 2 cups flour
- 1 tsp. soda
- 1 cup buttermilk
- 1 tsp. vanilla
- 1 cup coconut
- 1/2 cup Millican Pecan Halves
Cream butter and sugar. Add eggs (beat after each addition). Add flour and soda that has been mixed together. Add buttermilk and vanilla. Beat about 2 minutes then stir into batter coconut and Millican Pecan halves. Bake at 350 degrees. If you bake in 3 - 9 inch round cake pans, bake 35 to 40 minutes. If you bake in a 9 x 13 long cake pan, bake about 45 to 50 minutes. Frost with your favorite Cream Cheese icing.
Note: A good substitute for this is a Duncan Hines yellow cake mix but instead of using water the directions call for, use milk. Then add coconut and Millican Pecan halves. Bake according to directions then frost with cream cheese icing.