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Kentucky Cream Cake

  • 12


  • 1/2 C butter
  • 1/2 C shortening or lard
  • 2 C sugar
  • 5 eggs, separated
  • 1 tsp vanilla or almond extract
  • 2-1/4 C all-purpose flour
  • 1 tsp baking soda
  • 1 C buttermilk
  • 1 C coconut
  • 2/3 C chopped pecans or walnuts, optional
  • Icing
  • 8 oz cream cheese
  • 1/4 C butter
  • 4 C (1 pound) powdered sugar
  • 1 tsp vanilla


Heat oven to 350 degrees. Beat butter and shortening and keep beating as you add sugar. Add egg yolks one at a time, beating after each addition. Add vanilla. Add flour and soda alternately with buttermilk. Stir in coconut and nuts. Beat egg whites slightly and fold into batter. Bake in two 9-inch cake pans for approximately 40 minutes. Cool completely on racks.

For icing, beat cream cheese and butter to mix. Add powdered sugar gradually, beating it in. Beat in vanilla. Frost cake; if desired, sprinkle top with a handful of chopped nuts.

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