This is one of my favorite cakes!  I found the recipe on All recipes.com 

INGREDIENTS

 

  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 cups white sugar
  • ½ cup butter
  • ½ cup vegetable oil
  • ½ cup shortening
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 4 egg whites
  • 2 cups all-purpose flour
  • 1 (3.5 ounce) package flaked coconut
  • 1 cup chopped pecans
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup margarine, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

 

METHOD

Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans.

Combine soda and buttermilk, and let stand a few minutes. In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition.

Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Gently stir in 1 cup pecans and coconut. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners’ sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

Dessert
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