Ingredients

The following ingredients have 4 Servings
  • INGREDIENTS FOR CAKE:
  • 1 stick(s) butter, room temperature
  • 1/2 cup(s) shortening, crisco
  • 2 cup(s) sugar
  • 5 - egg yolk
  • 5 - egg whites, stiffly beaten-like meringue
  • 2 cup(s) cake flour
  • 1 teaspoon(s) soda
  • 1 cup(s) buttermilk
  • 1 teaspoon(s) vanilla
  • 1 cup(s) pecan nuts, chopped
  • 1 can(s) coconut, i usually use 1 bag complete coconut flakes
  • CREAMED CHEESE FROSTING:
  • 8 ounce(s) packaged cream cheese
  • 1 teaspoon(s) vanilla
  • 1 box(es) powered sugar (3 3/4 cups)
  • 1/2 stick(s) butter

Instruction

  • Pre-heat oven to 325 degrees. Grease and flour 9 inch pans.
  • Cream butter and shortening:add sugar and beat mixture until smooth. Add egg yolks and beat well.
  • Combine flour, soda and add to creamed mixture alternately with buttermilk.
  • Stir in vanilla. Add coconut and nuts.*
  • Fold in stiffly beaten egg whites. Do not over stir.
  • Pour into three* greased and floured 9 inch pans. I usually only use two** round pans.
  • Let Cake completely cool before you frost.
  • Bake at 325 degrees until done.
  • * Save small amount, approx 1/4 cup of coconut and enough pecans for decorating cake. **If you use 2 pans, bake for approx. 35-40 minutes. ***If you use 3 pans, bake for 30 minutes.
  • Cream Cheese Frosting:
  • Beat Cream cheese and butter until smooth.
  • Add sugar and mix well.
  • Add vanilla and beat until smooth.
  • Spread between layers and on top of cake. Sprinkle top with saved chopped pecans and coconut.