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Categories:
vegetable shortening butter sugar eggs baking soda flour salt buttermilk vanilla coconut pecans butter cream cheese vanilla milk powdered sugar pecans
Viewed: 2 - Published at: a year agoIngredients
- 1/2 cup (125 ml) vegetable shortening (I use Crisco)
- 1 stick butter, unsalted and at room temperature
- 2 cups (475 ml) sugar
- 5 eggs, separated, (I use Jumbo)
- 1 tsp (5 ml) baking soda
- 2 cups (475 ml) flour
- 1/2 tsp (2 ml) salt
- 1 cup (225 ml) buttermilk
- 1 tsp (5 ml) pure vanilla extract
- 2 cups (475 ml) coconut, shredded
- 1 cup (225 ml) pecans, chopped (almonds are good also)
- 1 stick of butter, unsalted and at room temperature
- 8 oz (224 grm). cream cheese
- 1 tsp (5 ml) pure vanilla extract
- 1 tbsp (15 ml) milk (or coffee for awesome flavor)
- 1 lb (.5 kg). box powdered sugar
- 1 cup (225 ml) pecans, chopped (if you use almonds in cake, use them here too)
Method
- Preheat oven to 350 degrees (175 C.).
- Butter and flour three 9" cake pans.
- Cream together shortening, butter, and sugar.
- Add 5 egg yolks, one at a time, beating after each addition.
- Add dry ingredients along with buttermilk and vanilla.
- Stir in coconut and pecans (or almonds).
- Beat the egg whites until they hold peaks.
- Fold in stiffly beaten egg whites to the batter.
- Pour equal amounts into the three prepared cake pans.
- Bake for 30 minutes.
- Remove when baked and let cool on waxed paper on racks.
- Cream together butter and cream cheese.
- Add vanilla and hot milk (or coffee).
- Add powdered sugar until desired consistency for spreading.
- Add pecans or almonds and blend well.
