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12 servings
suggest servings
| 1/2 | cup | butter | |
| 1/2 | cup | vegetable shortening | |
| 2 | cups | sugar | |
| 5 | large | eggs | separated |
| 2 | cups | flour, all-purpose | |
| 1 | teaspoon | baking soda | |
| 1 | cup | buttermilk | |
| 1 | teaspoon | vanilla extract | |
| 3 1/2 | ounces | coconut flakes | |
| 1 | cup | pecans | finely chopped |
| Icing | |||
| 8 | ounces | cream cheese | softened |
| 1/4 | cup | butter | |
| 1 | pound | powdered sugar | sifted |
| 3 | tablespoons | water | |
| 1 | teaspoon | vanilla extract | |
| 1/3 | cup | pecans | finely chopped |
Preheat oven to 325 degrees F.
Cream butter and shortening; add sugar and beat until mixture is smooth.
Add egg yolks one at a time, beating thoroughly after each addition.
Combine flour and soda; add to creamed mixture alternately with buttermilk.
Stir in vanilla.
Add coconut and chopped pecans.
Fold in stiffly beaten egg whites.
Pour batter into 3 greased and floured 8 inch cake pans.
Bake for 25 minutes or until cake tests done.
Cool.
ICING: Blend cream cheese and butter until smooth.
Add powdered sugar and water, beating until smooth.
Add vanilla and blend.
Spread between layers and top and sides.
Sprinkle top with pecans.
NOTE: For more flavor and taste, coconut and pecans may be added between the layers.
| % Daily Value* | |
| Total Fat 35.0g | 53% |
| Saturated Fat 18.0g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 239mg | 10% |
| Total Carbohydrate 92.0g | 31% |
| Dietary Fiber 3.0g | 12% |
| Sugars 73.0g | |
| Protein 9.0g | 17% |
| Vitamin A | 15% | Vitamin C | 1% | |
| Calcium | 7% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Making tofu can be an interesting challenge. The price of soybeans and nigari is negligible, but making tofu does take time and is painstaking. This process has been done by hand for centuries, beginning early each morning. Only someone who has made th...
We just made this recipe using chicken and it was great. The flavor was much different than I had expected, but quite good. With the addition of the Moroccan tomato and pepper salad, this was an extremely light, yet very flavorful meal. I would suggest some type of flat breads with this recipe.
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