Ingredients: |
Ingredients: For the cake:
1/2 cup shortening, room temp.
1 stick butter, room temp.
2 cups sugar
5 eggs, separated & room temp.
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk, room temp.
2 cups shredded coconut
1 cup finely chopped pecans/walnuts
1 tsp. vanilla extract
For the frosting:
1/4 cup butter, softened; room temp.
1 (8 oz.) package cream cheese, room temp.
3/4 cup finely chopped pecans/walnuts
1 (16 oz.) box powdered sugar, sifted
1 tsp. vanilla
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Directions: |
Directions:Preheat oven 325 degrees; grease/flour 3 (9-in.) cake pans. With mixer, cream shortening, butter, & sugar until light & fluffy. Add egg yolks, beating well after each. Sift flour, soda & salt together onto waxed paper. With mixer on low, add sifted ingredients in batches alternately with the milk, beginning & ending with dry ingredients. In separate bowl, beat egg whites until stiff; gently fold into batter. Add coconut, pecans & vanilla; fold into batter. Divide batter among pans; bake about 25 minutes, or until golden brown & tester comes out clean. Allow cakes to cool in pans for 10 minutes before turning out onto wire rack. When cool, stack the layers with frosting; frost sides and top. While baking, prepare frosting. In large bowl, combine cream cheese, butter, and vanilla; using an electric mixer, beat until smooth and creamy. Add sifted powdered sugar & mix until thoroughly combined. Add nuts & fold together. Refrigerate until ready to frost. If you want to ice the sides, either double or 1 1/2 the recipe. Cally's favorite! |
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