Servings: 14
Ingredients
- 0.5 cup butter or margarine, softened
- 0.5 cup shortening
- 2.0 cups sugar
- 5.0 eggs, separated
- 2.0 cups all-purpose flour
- 1.0 tsp baking soda
- 1.0 cup buttermilk
- 1.0 tsp vanilla extract
- 2.0 cups flaked coconut
- 0.5 cup chopped pecans
- 8.0 oz cream cheese, softened (frosting)
- 4.0 cups confectioners sugar (frosting)
- 0.25 cup butter or margarine, softened (frosting)
- 1.0 tsp vanilla extract (frosting)
- 0.25 cup flaked coconut, toasted (frosting)
Directions
- 1. Cream butter, shortening, and sugar.
- 2. Add egg yolks, beat well.
- 3. Combine flour and baking soda, add alternately with buttermilk.
- 4. Stir in vanilla, coconut, and pecans.
- 5. Beat egg whites until stiff, fold into batter.
- 6. Pour into two greased and floured 9” pans.
- 7. Bake at 350°F for 40 minutes.
- 8. Cool 10 minutes, then remove to racks.
- 9. Beat cream cheese, sugar, butter, and vanilla for frosting.
- 10. Spread between layers and over cake.
- 11. Sprinkle with toasted coconut.