Ingredients:
1 stick butter - softened
1 cup shortening
5 eggs - separated
1 teaspoon salt
1 teaspoon baking soda
2 cups plain flour
1 cup buttermilk
1 teaspoon vanilla
1 1/2 cups coconut
1 cup chopped pecans
Directions:
Beat the butter and shortening together and gradually add the sugar. Continue beating until fluffy. Add the egg yolks one at a time. Sift the salt and soda with the flour. Gradually add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Add the coconut, pecans, & vanilla and mix well. In a separate bowl beat the egg whites until stiff. Gradually fold the whites into the batter. Pour into 3 - 9" greased and floured cake pans. Bake for 35 minutes and 350 degrees. Cool on wire racks and ice with cream cheese icing once cool.
Cream Cheese Icing
Ingredients:
2 - 8-ounce cream cheese - softened
1 stick butter - softened
1 teaspoon vanilla
2 - 2 1/2 pounds powdered sugar
Directions:
Whip the cream cheese and butter until smooth then add the vanilla. Gradually add the powdered until of spreading consistency.
Presented by Betty Henry, Henry's Deli and Catering
1/23/2018
