*What you will need
°5 large eggs (separated)
°1 teaspoon baking soda
°2 cups / 9 ounces
°all purpose flour)
°1 stick (4 ounces) butter (softened)
°1/2 cup shortening
°2 cups sugar (granulated)
°1 cup buttermilk
°1 1/2 teaspoons vanilla extract
°1 c coconut
°1 cup pecans or walnuts (chopped, divided)
+Icing:
°1 package of 8 ounces
°cream cheese (softened)
°1 stick (4 oz) butter
°1 box (1 pound) confectioners’ sugar (about 3 3/4 cups unsifted)
°1 teaspoon vanilla
°1 to 2 t milk or cream
+Topping:
1/4 cup pecans or walnuts (chopped)
*How to do it
Heat oven to 350 F.
Butter & flour three 8-inch cake pans.
Separate the five eggs, placing the egg whites in a stainless steel or glass bowl.
Beating egg whites to stiff peaks form; put aside.Combine flour and baking soda in a bowl;
Mix well and set aside.In a large bowl with an electric mixer, beat 1 stick of butter and shorten until fluffy; add granulated sugar and cream with butter mixture until light and fluffy.
Add the egg yolks and beat well.Adding flour & soda mixture to cream mix alternately with buttermilk.
*Stir in 1 1/2 teaspoons of vanilla.Add the 1 cup coconut and 1 cup chopped walnuts.Incorporate the egg whites.
Pour into 3 prepared cake pans; bake in preheated oven 25 to 30 minutes or until toothpick inserted in center comes out clean.
IcingBeat cream cheese with 1 stick of butter until smooth; beat in the confectioners’ sugar. Add vanilla and beat until smooth.
If the frosting is very firm, beat in small amounts of cream or milk to obtain a good consistency.Spread over cake layers, then top with 1/4 cup chopped walnuts and 1/4 cup coconut, as desired.
See below for toasting instructions.
*To alternate between dry ingredients and buttermilk, mix in one-third of the flour, then one-half of the buttermilk.
Mix in another third of the flour and the rest of the buttermilk. Add the remaining flour and mix well.
Enjoy !