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.
Yields
1 Servings
