ITALIAN COCONUT CAKE

Preheat oven to 350°F. Remove eggs and butter from refrigerator 20 minutes before using. Separate 5 eggs.

Cream together:

2 cups sugar
2 sticks butter
5 egg yolks

Add:

2 cups flour, sifted
2 cups coconut
1 teaspoon baking soda
1 teaspoon coconut extract, coconut rum or strega
1 cup buttermilk

Mix well. In a clean bowl, beat the 5 egg whites until they hold soft peaks and fold gently into the mixed ingredients.

Stir in:

1/2 cup finely chopped pistachios, almonds or macadamia nuts

Bake at 350°F for 30 minutes. Use two greased and lightly floured 9 inch pans.

FROSTING:

1 (8 oz.) pkg. cream cheese
1 stick butter
1 box powdered sugar
1 cup flaked coconut
1 teaspoon vanilla

Cream together. Spread on cake when cooled.