INGREDIENTS FOR CAKE:
Combine sugar, shortening, and oil. Add egg yolks one at a time, beating after each addition. Stir soda into buttermilk. Add buttermilk alternately with flour to batter. Fold in coconut. Beat egg whites and fold into mixture. Add flavorings. Pour into 3 greased and floured 9-inch pans. Bake in 350 degree oven for 25 minutes. Cool cake layers before icing.
TO PREPARE ICING:
Combine cream cheese and margarine. Beat in sugar gradually. Add pecans and flavorings. This makes lots of icing for each layer top and sides.
SERVES: 16
- 2 cups sugar
- 1/2 cup shortening
- 1/2 cup oil
- 5 eggs, separated
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2 cups flour
- 1 cup angel flake coconut
- 1/2 teaspoon butter flavoring
- 1/2 teaspoon vanilla
- One 8-ounce package cream cheese
- 1/2 cup margarine
- One 1-pound box confectioners sugar
- 1-1/2 cups chopped pecans
- 1/2 teaspoon butter flavoring
- 1/2 teaspoon vanilla
Combine sugar, shortening, and oil. Add egg yolks one at a time, beating after each addition. Stir soda into buttermilk. Add buttermilk alternately with flour to batter. Fold in coconut. Beat egg whites and fold into mixture. Add flavorings. Pour into 3 greased and floured 9-inch pans. Bake in 350 degree oven for 25 minutes. Cool cake layers before icing.
TO PREPARE ICING:
Combine cream cheese and margarine. Beat in sugar gradually. Add pecans and flavorings. This makes lots of icing for each layer top and sides.
SERVES: 16
