- ½ c. butter softened
- ½ c. Crisco
- 2 c. sugar
- 5 large eggs separate the yolks from the whites
- 1 Tb. Vanilla
- 2 c. white flour
- 1 tsp. baking soda
- 1 c. buttermilk
- 1 c. sweetened flaked coconut
- 1 c. pecans chopped
- 1-8 oz cream cheese
- 1/2 c. butter softened
- 1 TB vanilla
- 1-16 oz powdered sugar
Directions for cake :
Beat butter and Crisco. Gradually add sugar, beating well. Add egg yolks, one at a time. Beat just until blended. Add vanilla. Combine flour and baking soda. Add to butter mixture alternating with buttermilk; begin and end with flour mixture. Beat on low just until blended. Stir in coconut.
Beat eggs whites until stiff. Fold into batter gently by hand.
Pour into three eight-inch sprayed pans.
Bake at 350 degrees for 15-20 minutes.
Cool completely before icing. No need to refrigerate.
Directions for Icing
Toast pecans whole at 350 degrees for 5 minutes. Cool then coarsely chop.
Beat cream cheese, butter, and vanilla on medium until creamy. Add powdered sugar; beat on low until blended. Then beat on high until smooth about one minute. Hand stir in coarsely chopped pecans.