Ingredients
- 1/2 cup margarine,softened
- 1/2 cup shortening
- 2 cups white sugar
- 5 egg yolks
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
- 5 egg whites
- 8 ounces creams cheese
- 1/2 cup margarine, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans.
Preparation
Step 1
Preheat oven to 350 degrees. Grease and flour 3 6inch round cake pans.
Beat egg whites until they form stiff peaks.
In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beatin egg yolks. Stir together flour and baking soda, add alterately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
Bake for 25-40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cups pecans can be stirred into frosting or sprinkled onto the cake after its frosted.