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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Very moist and delicious. Ingredients:
1 cup buttermilk |
1 teaspoon baking soda |
2 cups white sugar |
1/2 cup butter |
1/2 cup vegetable oil |
1/2 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 |
1/2 cup margarine, softened |
4 cups confectioners' sugar |
1 teaspoon vanilla extract |
1 cup chopped pecans |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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