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Categories:Viewed: 38 - Published at: 4 years ago
Ingredients
- 1 c. buttermilk
- 1 tsp. soda
- 5 eggs, separated
- 2 c. sugar
- 1 stick Parkay margarine
- 1/2 c. Crisco
- 2 c. flour, sifted
- 1 tsp. vanilla
- 1 c. chopped pecans
- 1 small can coconut
Method
- Preheat oven to 325°.
- Combine soda and buttermilk.
- Let stand a few minutes.
- Beat egg whites until stiff.
- Cream sugar, margarine and shortening.
- Add egg yolks, one at a time, beating well after each addition.
- Add buttermilk, alternating with flour to creamed mixture.
- Add vanilla; fold in egg whites.
- Gently stir in pecans and coconut.
- Bake in three 9-inch greased and floured pans at 325° for about 25 minutes or until done.
- Frost when cool.
