1/2 c Water
4 oz White confectionery coating
1 c Butter or margarine,
-softened
2 c Sugar
4 Eggs, separated
1 tb Vanilla extract
2 1/2 c All-purpose flour
1 ts Baking soda
1 c Buttermilk
1 c Flaked coconut
1 c Chopped pecans
FROSTING
8 oz Cream cheese, softened
1/2 c Butter or margarine,
-softened
1 ts Vanilla extract
1 lb Confectioners’ sugar
1 tb Milk
In a saucepan, bring the water to a boil. Remove from
the heat; stir in confectionery coating until melted.
Cool for 20 minutes. Meanwhile, in a mixing bowl,
cream butter and sugar. Add egg yolks; mix well. Beat
in coating and vanilla. Combine flour and baking
soda; add to creamed mixture alternately with
buttermilk. Mix well. Stir in the coconut and pecans.
Beat egg whites until stiff peaks form; fold into the
batter. pour into three greased and floured 8- in.
square baking pans. Bake at 350 for 25-30 minutes or
until cake tests done. Cool in pans 10 minutes; remove
to wire rack to cool completely. Combine frosting
ingredients ina mixing bowl; beat well. Frost tops of
two layers; stack on serving plat with plain layer on
top. Frost top and side of cake. Yield: 10-12
servings.
From
Yields
1 Servings
