*What you will need
°2 c flour
°1 tsp baking soda
°1 tsp of salt
°1/2 cup shortening
°1/2 cup butter
°2 cups of sugar
°6 egg yolks
°1 teaspoon vanilla
°1 cup buttermilk
°1-1/2 c flaked coconut, toast
°6 egg whites
+Icing:
°8 ounces cream cheese, softened
°1 pound powdered sugar
°1/2 cup butter, softened
°1 teaspoon vanilla
°1 cup chopped pecans, lightly toasted
*How to do it
Preheat oven 350 degrees F. Grease and flour 3 8-inch round cake pans.
With whisking, combine flour, baking soda also salt. Put apart.
In bowl, mashing cream, butter & sugar. Stirring in vanilla. Add the egg yolks, 1 at a time.
Add flour mixture alternately with buttermilk. Stir in the coconut. Beat egg whites until stiff. Sweelty fold whites to the cake batter.
Pour to prepared molds. Baking for 25 min.
Cool cake layers in pans for 5 minutes. Remove to cool completely on racks.
Make the frosting: Mix together cream cheese and butter. Add powdered sugar a little at a time. Stir in vanilla.
Placing bottom layer on the serve plate. Frost with 1/4 of the frosting. Sprinkle the layer with 1/4-cup nuts. Top with the next layer. Sprinkling the layer with other 1/4 c walnuts. Place the top layer over the middle layer. Frost the sides of the cake with half of the remaining frosting. Frosting top of cake with rest frosting. Sprinkle the remaining nuts all over the cake. Refrigerate leftover cake.
Enjoy !
