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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 30 |
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I found this recipe on a bag of Imperial Sugar. I made it and it was awesome. Ingredients:
1 cup buttermilk |
1 teaspoon baking soda |
2 cups sugar |
1/2 cup butter |
1/2 cup shortening |
5 eggs, separated |
2 cups flour |
1 teaspoon vanilla |
1 (3 1/2 ounce) can coconut |
1 cup chopped pecans |
cream cheese, icing |
Directions:
1. Mix buttermilk and soda, let stand for a few minutes.
2. Cream together sugar, butter and shortening. Add egg yolks one at a time, beat well.
3. Add milk mix to flour mix, alternately, a little at a time.
4. Add vanilla, nuts and coconut. Beat well.
5. In a separate bowl, beat egg white until stiff. Carefully fold into batter.
6. Pour into well greased 9 cake pans and bake at 325 degrees for 25 minutes or until toothpick comes out clean.
7. Cool on racks. When cool frost with cream cheese icing*.
8. *Cream cheese icing:
9. Cream together 1 stick of butter and 8 oz. cream cheese until soft and fluffy. Add 1 pound of powdered sugar and 1 tsp of vanilla, beat well.
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