This cake is truly something very special. I think I’ll make it for the holidays this year. My daughter told me that she wanted me to make this cake for her birthday. She said the last time I made this cake (Christmas) she enjoyed it so much and that I was a fabulous baker. She is such a sweetheart. I wonder if she was just saying that because I am her mom? LOL!
This cake is a real winner!
Ingredients
INGREDIENTS FOR CAKE:
1 Land O Lakes stick butter, room temperature
1/2 c shortening, crisco
2 c Domino sugar
5 Eggland’s Best egg yolks
5 egg whites, stiffly beaten-like meringue
2 c Gold Medal cake flour
1 tsp Arm & Hammer Baking soda
1 c Hiland buttermilk
1 tsp McCormick vanilla
1 c Fisher pecan nuts, chopped
1 can(s) coconut, I usually use 1 bag complete coconut flakes
CREAMED CHEESE FROSTING:
8 oz package Philadelphia cream cheese
1 tsp vanilla
1 box powdered sugar (3 3/4 cups)
1/2 stick butter
Instructions
Pre-heat oven to 325 degrees. Grease and flour 9-inch pans.
Cream butter and shortening: add sugar and beat mixture until smooth. Add egg yolks and beat well.
Combine flour, soda and add to creamed mixture alternately with buttermilk.
Stir in vanilla. Add coconut and nuts.*
Fold in stiffly beaten egg whites. Do not over stir.
Pour into three* greased and floured 9-inch pans. I usually only use two** round pans.
Let Cake completely cool before you frost.
Bake at 325 degrees until done.
* Save small amount, approx 1/4 cup of coconut and enough pecans for decorating cake.
**If you use 2 pans, bake for approx. 35-40 minutes.
***If you use 3 pans, bake for 30 minutes.
Cream Cheese Frosting:
Beat Cream cheese and butter until smooth.
Add sugar and mix well.
Add vanilla and beat until smooth.
Spread between layers and on top of cake.
Sprinkle top with saved chopped pecans and coconut.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Serve this cake at your holiday parties!
Thank you to Leelabean Bakes for this great photo.