2 c. sugar
1/2 c. shortening
1 stick butter
5 egg yolks
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
5 egg whites
1 c. pecans, chopped
1 c. lightly packed coconut
Cream butter, shortening, and sugar. Add egg yolks, one at a time. Add vanilla. Sift dry ingredients together and add alternately with buttermilk. Add coconut and nuts. Beat egg whites until they are stiff and fold into mixture. Pour into four 8 in. round cake pans or three 9 or 10 in. round cake pans. (Grease pans and line bottom with wax paper for easiest removal). Bake at 350 for 25-30 minutes. Let cool until pans are finger warm before removing cakes from pans. Cool completely before frosting or you'll be really sorry.
1 8 oz. package cream cheese, room temperature
1/2 stick butter, room temperature
3 1/2 cups powdered sugar
1 tsp. vanilla
2 T. milk, if needed
1 c. nuts, chopped (I use pecans)
Cream butter and cheese. Gradually add sugar. Add vanilla and beat until creamy. If needed, add milk. Frost cake and sprinkle with nuts on top and sides.
*Chill the egg whites before beating--they'll whip up a LOT faster.
*Don't use your mixer once the coconut is in the batter--it's super messy.
*The icing tends to be runny--add more powdered sugar if you want to.
*This recipe doesn't make enough icing, in my opinion, to really fill between layers and still have enough to frost the cake. It takes a batch and a half of icing to do a good job.
*This cake should be refrigerated because of the icing. When you want to eat a piece, the cake is cold, and not as delicious that way. If you spread a little butter on the cake, and then put it in the microwave for 20 seconds, you'll be able to enjoy a little bit of heaven.
*WARNING: This cake is delicious. And very rich. Don't try to eat the whole thing yourself, even over several days. Invite your friends over to share, or heaven forbid, you're going to end up with a figure like mine. Consider yourself warned!!
10 minutes ago