This is a delicious cake and is a great ending to a dinner party. The cake is moist and satisfying. Even if you aren’t thrilled about coconut, I hope you will try this recipe. It is so good you will forgive the coconut. The amounts I am giving you for the frosting are generous, so you will probably have some left over. I hope you enjoy making this Southern favorite.
Ingredients:
½ cup shortening
1 stick butter, softened
2 cups sugar
5 eggs, separated
1 t. vanilla
2 cups flour, sifted
1 t. baking soda
½ t. salt
1 cup buttermilk
1 cup finely chopped pecans
1 cup finely shredded coconut
Instructions:
*Preheat oven to 350 degrees.
*Grease and flour three 9-inch round cake pans.
*Using an electric mixer, cream the butter, shortening and sugar.
*Add egg yolks and vanilla to sugar mixture, mix well.
*In a separate mixing bowl sift the flour, baking soda and salt together.
*Add the flour mixture alternately with the buttermilk, into the sugar and egg yolk mixture.
*Stir in the pecans and coconut.
*In another bowl, beat the egg whites until stiff peaks form.
*Fold the beaten egg whites gently into the cake batter.
*Divide the mixture evenly into the 3 prepared pans.
*Bake at 350 degrees until a cake tester comes out clean (about 30 minutes).
*When layers are done, remove from oven and run a knife around the edge of each cake. Allow layers to cool in the pans for up to 10 minutes. Then remove from pans.
*Stack and frost the cake as desired using the recipe below.
Frosting Ingredients:
One 8 ounce packages of cream cheese, softened
1 stick of butter, softened
4 cups of powdered sugar
2 t. vanilla
Instructions:
*Using an electric mixer, cream the butter and cream cheese.
*Add the powdered sugar and the vanilla.
*If frosting is too thick to spread, add milk to thin.
OPTIONAL: Add finely shredded coconut to frosting between layers or on top of cake.
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