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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) buttermilk |
2 cup(s) coconut (3.5 oz. can) |
8 ounce(s) cream cheese |
1/2 cup(s) crisco |
5 eggs, separated |
2 cup(s) flour |
1 stick(s) margarine |
1 stick(s) margarine |
1 cup(s) pecans, chopped |
1 box(es) powdered sugar |
1/2 teaspoon(s) salt |
1 teaspoon(s) soda |
2 cup(s) sugar |
1 teaspoon(s) vanilla |
1 teaspoon(s) vanilla |
Directions:
1. Cake:
2. Cream shortening, margarine and sugar. Add egg yolks, one at a time. Add buttermilk alternating with dry ingredients (soda, salt and flour mixed together). Stir in vanilla, coconut and pegans. Fold in stiffly beaten egg whites. Bake at 350 degrees in 11x13" pan or (2) 9" found pans about 40-50 minutes (less for round pans).
3. Icing:
4. Mix margarine, powdered sugar, cream cheese and vanilla. Spread on cake.
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