Italian Cream Cake - cooking recipe

Ingredients

1 pkg. coconut
1 pkg. pecans
8 oz. cream cheese
2 lb. powdered sugar
1 c. buttermilk
1 stick butter
2 c. sugar
2 c. flour
5 eggs (small)
1 pkg. coconut
1 pkg. pecans
8 oz. cream cheese
1 lb. powdered sugar

Preparation

Line two 9 x 1 1/2-inch round baking pans with foil.
Combine flour, baking powder and salt in an egg mixer bowl.
Beat eggs on high speed of electric mixer for 4 minutes or until thick and lemon colored.
Gradually add the 1 1/2 cups of sugar and beat 4 minutes.
Add dry ingredients to egg mixture, beating on low speed just until combined.
Heat the buttermilk and butter just until butter melts.
Add milk mixture, beating on low speed until combined.
Pour into pans.
Bake in a 350\u00b0 oven for 25 to 30 minutes.
Cool completely.
Remove from pans.
Cut layers in half horizontally for a total of 4 layers.