1/2 c Butter, softened
1/2 c Shortening
2 c Sugar
5 Egg yolks
2 c Flour
1 ts Baking soda
1 c Buttermilk
1 ts Vanilla
1 cn 3 oz coconut
1 c Chopped walnuts
5 Egg whites, stiffly beaten
8 oz Cream cheese, softened
1/2 c Butter, softened
1 lb Confectioners sugar
1 ts Vanilla
1/2 c Chopped walnuts
1. Cream 1/2 c butter, shortening, and sugar in a mixing bowl until
light and fluffy. Add egg yolks; beat well.
2. Mix flour and baking soda together. Add to batter mixture
alternately with buttermilk and 1 tsp vanilla, beating well after
each addition.
3. Stir in coconut and 1 cup walnuts. Fold in egg whites.
4. Pour into 3 greased and floured 9 inch cake pans. Bake at 350F
for 25 minutes, or until layers test done. Cool in pans for several
minutes. Remove to wire racks to cool completely.
5. Combine cream cheese and 1/2 cup butter in mixing bowl; beat
well. Add confectioners sugar and 1 tsp vanilla; mix well. Stir in
1/2 cup chopped walnuts.
6. Spread between layers and over top and side of cooled cake. Chill
in refrigerator. Cake will be easier to cut if stored in refrigerator
for 24 hours.
Calories per serving: 661
Yields
15 Servings
