Ingredients
12
12 servings
- •1 cup buttermilk
- •1 teaspoon baking soda
- •2 cups white sugar
- •0.5 cup butter
- •0.5 cup vegetable oil
- •0.5 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
- •0.5 cup margarine, softened
- •4 cups confectioners' sugar
- •1 teaspoon vanilla extract
- •1 cup chopped pecans
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 925
- Carbohydrate: 99g
- Fat: 57g
- Fiber: 3g
- Protein: 9g
- Sugar: 79g
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