Coconut layer cake
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 eggs, seperated
2 cups all purpose flour
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla
2 cups flaked coconut
1/2 cup chopped pecans
Frosting:
1 pkg 8 oz. cream cheese softened
4 cups, 1 pound confectioners sugar
1/4 cup butter softened
1 tsp vanilla
1/4 cup flaked coconut
pecan halves
In a large mixing bowl, cream the butter, shotening and sugar until light and fluffy. Add egg yolks and beat well. Combine flour and baking soda; add to creamed mixture alternatively with buttermilk. Stir in vanilla. Add coconuts and pecans. In a small mixing bowl, beat egg whites until stiff; gently fold into batter. Pour into two greased and floured 9 - inch round cake pans. Bake at 350 degrees for 40 minutes or until a wooden pick inserted near the center comes out clean. Cool 10 minutes in pan before removing to wire racks; cool completely.
Frosting
Beat cream cheese, sugar, butter and vanilla until smooth and creamy. Spread between layers and on top and sides, sprinkle with coconut; garnish with pecans.
Note:
This is our favorite coconut cake because it stays moist for several days and if you do not like coconut use shredded chocolate
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