*Ingredients:
°1 cup buttermilk
°1 teaspoon baking soda
°2 cups white sugar
°½ cup of butter
°½ cup vegetable oil
°½ cup shortening
°4 egg yolks
°1 teaspoon vanilla extract
°4 egg whites
°2 cups all-purpose flour
°1 package (3. 5 oz) coconut
°1 c pecan
°1 package (8 ounces) cream cheese, softened
°½ cup margarine, softened
°4 cups icing sugar
°1 teaspoon vanilla extract
°1 cup chopped pecans
*Step by step
Preheat oven 325 degrees F Grease three 9-inch round cake pans. Mix soda and buttermilk and let stand for a few minutes.
In bowl, cream sugar, 1/2 c butter, 1/2 c oil & shortening. Adding egg yolk one at time, beat well after every add. Mix the buttermilk mixture alternately with the flour into the creamed mixture. Stirring in 1 tsp vanilla.
In glass or metal mixing bowl, beat egg whites to stiff peak form. Fold 1/3 of the whites into the batter, then quickly fold in the remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
Pour the batter into the prepared pans. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool.
To make the cream cheese frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla and icing sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.
Enjoy !
