1: 1/2 cup margarine, softened
2: 1/2 cup shortening
3: 2 cups white sugar
4: 5 egg yolks
5: 2 cups all-purpose flour
6: 1 teaspoon baking soda
7: 1 cup buttermilk
8: 1 teaspoon vanilla extract
9: 1 1/3 cups flaked coconut
10: 1 cup chopped pecans
11: 5 egg whites
12: 8 ounces cream cheese
13: 1/2 cup margarine, softened
14: 4 cups confectioners’ sugar
15: 1 teaspoon vanilla extract
16: 1/2 cup chopped pecans


Step 1: Preheat oven to 350 levels F (a hundred seventy five tiers C). Grease and flour 3 eight inch round cake pans.
Step 2: Beat egg whites till they form stiff peaks.
Step 3: In a large bowl, cream 1/2 cup margarine and shortening till light. Upload white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and upload alternately with buttermilk into the creamed mixture; blend nicely after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly crushed egg whites. Spoon into prepared pans.
Step 4: Bake for 25 to 40 minutes. Cool in pans for 10 mins. Cast off to cord rack to cool completely.
Step 5:¬†Combine cream cheese, 1/2 cup margarine, confectioners’ sugar, and 1 teaspoon vanilla in mixer bowl. Beat until clean. Upload coconut if desired. Frost the cooled cake. The ultimate half cup pecans may be stirred into frosting or sprinkled onto the cake after it’s far frosted.

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