ITALIAN CREME CAKE

FOR THE CAKE:
1 1/4 cups (2 1/2 sticks) butter, softened, divided use
2 cups sugar
5 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
2 teaspoons vanilla
1 (3.5 ounces) can flaked sweetened coconut
1 cup nuts, chopped
FOR THE FROSTING:
1 (8 ounce) package cream cheese, softened
1 (1 pound) box confectioners' sugar
1 teaspoon almond extract

TO MAKE CAKE:
Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans.

Using an electric mixer, cream butter and sugar. Add eggs one at a time, beating well after each addition. Set aside.

Stir together flour and baking soda. Add dry ingredients to butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Stir in vanilla, coconut and nuts. Divide batter equally among prepared pans.

Bake 30 minutes. Cool cakes in pans 5 minutes. Turn cakes out onto racks to cool completely.

TO MAKE THE FROSTING:
Beat cream cheese and butter together. Add confectioners' sugar and almond extract. Beat until smooth.

Use frosting between layers of the cake.

Makes 12 to 16 servings
Source: The Lady & Sons Just Desserts by Paula Deen