1/2 c Butter
1/2 c Shortening
2 c Sugar
5 Eggs (separated)
2 c Flour
1 ts Soda
1 c Buttermilk
1 ts Vanilla
1 cn Flaked coconut (3-1/2 oz.)
1 c Pecans (finely chopped)
-ICING-
8 oz Cream cheese (softened)
1/4 c Butter
1 lb Powdered sugar (sifted)
3 tb Water
1 ts Vanilla
1/3 c Pecans (finely chopped)
Preheat oven to 325 degrees. Cream butter and shortening; add sugar
and beat until mixture is smooth. Add egg yolks one at a time, beating
thoroughly after each addition. Combine flour and soda; add to
creamed mixture alternately with buttermilk. Stir in vanilla. Add
coconut and chopped pecans. Fold in stiffly beaten egg whites. Pour
batter into 3 greased and floured 8 inch cake pans. Bake for 25
minutes or until cake tests done. Cool.
ICING: Blend cream cheese and butter until smooth. Add powdered sugar
and water, beating until smooth. Add vanilla and blend. Spread
between layers and top and sides. Sprinkle top with pecans.
NOTE: For more flavor and taste, coconut and pecans may be added
between the layers.
SOURCE: DIXIE DINING, a recipe collection published by the GFWC
: Mississippi Federation of Women’s Clubs, Inc.
: Contributed by Mrs. R.H. Bell
:
Yields
1 Servings
