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Categories:Viewed: 55 - Published at: 9 years ago
Ingredients
- 2 c. self-rising flour
- 2 c. sugar
- 1 c. shortening
- 1 c. buttermilk
- 5 eggs, separated
- tsp. vanilla
- 1 1/3 c. flaked coconut
- 1 c. chopped pecans
Method
- Heat oven to 350°.
- Grease and flour 3 round pans.
- Beat flour, sugar, shortening, buttermilk, egg yolks and vanilla, in large bowl on low speed, scraping bowl.
- Beat on high speed 2 minutes.
- Beat in egg whites, high 2 minutes.
- Stir in coconut and pecans.
- Pour into pans.
- Bake 30 to 35 minutes until cake top springs back when touched.
- Cool 10 minutes.
- Remove to racks, cool completely.
- Frost with cream cheese pecan frosting.
