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Cake buttermilk baking soda eggs sugar pecans butter shortening flour vanilla angel flake coconut Icing cream cheese powdered sugar vanilla butter pecans angel flake coconut
Viewed: 41 - Published at: 5 years agoIngredients
- CAKE
- 1 cup buttermilk
- 1 teaspoon baking soda
- 5 eggs, separated
- 2 cups sugar
- 1 cup chopped pecans
- 1/2 cup butter
- 1/2 cup shortening
- 2 cups flour
- 1 teaspoon vanilla
- 1 cup angel flake coconut
- ICING
- 1 (8 ounce) package cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 cup butter, at room temperature
- 1 cup chopped pecans
- 1 cup angel flake coconut
Method
- Preheat oven to 325 degrees.
- Combine baking soda and buttermilk, let stand a few minutes.
- Cream sugar, butter, and shortening.
- Add egg yolks, one at a time, beating well after each addition.
- Add buttermilk/soda mixture, alternately with flour, to creamed mixture. Stir in vanilla.
- Place this mixture in a separate bowl.
- Wash and dry the mixing bowl.
- Beat egg whites until stiff.
- Fold egg whites into batter.
- Stir in pecans and coconut (gently).
- Bake in 3 (9 inch) greased, floured layer pans.
- Bake about 25 minutes, or until cake looks done.
