Directions
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.
In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings
The Royal Family Is Mourning – Prayers Sent Their Way
Crispy Chicken Tenders Crack: 7 Steps to Irresistible, Golden Perfection!
Effortless Esfiha Dough: A Quick and Versatile Recipe for Perfect Middle Eastern Flatbreads
Food stains on clothes, grandmothers’ infallible remedy: they will disappear in 1 second
Easter Bunny Cake Pops – Quick and Easy – Adorable and Delicious for Easter
Crockpot 15 Bean Soup









