2 cups Sugar
1 stick Butter, room temperature
1/2 cup Shortning
5 Egg yolks
5 Egg whites
2 cups Flour
1 tsp Baking Soda
1 cup Buttermilk
1 T Vanilla
1 cup Coconut
1. Combine flour and baking soda and set aside.
2. Mix butter and shortning until light and fluffy. Add sugar and mix. Add egg yolks, one at a time, until well blended.
3. Add flour mixture and buttermilk to butter mixture alternating flour and buttermilk until all ingredients are combined ending in flour.
4. Add coconut.
5. Beat egg whites until stiff peaks and fold into cake mixture.
6. Pour into 3 greased and floured round pans and bake at 350' for 25-30 minutes or until done. Alternatively grease and flour 9x13 and bake at 350' for 30 mins or until done.
Icing
1 8-oz Cream Cheese
1 stick Butter, room temperature
1 T Vanilla
1 16 oz box of Powdered Sugar, sifted (approx 2 cups)
1 cup pecans or walnuts
Combine cream cheese, butter, and vanilla. Add powdered sugar until you have the right consistancy.
Ice layers sprinkling each layer with pecans or walnuts.
*From Janet-After baking turn it over onto waxed paper on top of a piece of cardboard. Keep the pan covering it until it is completely cooled. This will send the steam back into the cake and helps it stay moist. After it is completely cooled wrap it with plastic wrap and put it in the freezer.
Serves 16
Nutritional Information
Cals 486
Fat 30.72g
Cholesterol 120.94mg
Sodium 192.41 mg
Carbohydrates 31.39g
Protein 6.17g
