• 1 stick margarine
  • ½ cup shortening
  • 2 cups sugar
  • 5 egg yolks
  • 2 cups all-purpose flour
  • 1 teaspoon soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 small can coconut
  • 5 egg whites, stiffly beaten
  • 1 cup chopped pecans

Cooking directions:

Cream margarine and shortening together. Add sugar and beat until mixture is smooth. Add egg yolks and beat. Mix flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and pecans, and fold in stiffly beaten egg whites.

Pour batter into 3 greased and floured 8-inch cake pans. Bake for 25 minutes at 350 degrees. Cool and frost with Cream Cheese Frosting.

Cream Cheese Frosting:

  • 1 (8 ounce) package cream cheese, softened
  • ½ stick margarine
  • 1 box powdered sugar
  • 1 teaspoon vanilla
  • Chopped pecans 

Beat cream cheese and margarine until smooth. Add sugar and mix well. Add vanilla and beat until smooth. Frost cake and sprinkle top with pecans.

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