- all-purpose flour)
- 1 stick (4 ounces) butter (soft)
- 1/2 c shortening
- 2 cups of sugar (granulated)
- 1 cup buttermilk
- 1 1/2 teaspoons of vanilla extract
- 1c of coconut
- 1 cup pecans or walnuts (chopped, divided)
- 1 packet of 8 ounces
- cream cheese (soft)
- 1 stick (4 oz) butter
- 1 box (1 pound) icing sugar (about 3 3/4 cups unsifted)
- 1 teaspoon of vanilla
- 1 to 2 t of milk or cream
- 1/4 cup pecans or walnuts (chop)
Preheat grill to 350 degrees F.
Spread out and dust three 8-inch cake pans with flour.
Put the egg whites in a bowl made of steel or glass that has been cleaned.
Beat the egg whites until they are stiff and set them aside.
Make a ball of flour and put it in a bowl. Mix it up well and set it aside.
In a large bowl, use an electric mixer to beat 1 stick of spread and sugar until fluffy. Stir in granulated sugar and cream with the margarine mixture until light and fluffy.
Mix well after adding the egg yolks.
Mix together the flour and cream soda, then add the buttermilk.
Mix in 1 1/2 teaspoons vanilla.
Add 1 cup of chopped pecans and 1 cup of coconut.
Bring together egg whites.
Fill 3 cake pans and set them up. Heat on a grill that has already been heated for 25 to 30 minutes, or until a toothpick stuck in the middle shows the truth.
beat in the powdered sugar.
If the icing is too stiff, beat in a little cream or milk until it is the right consistency.
Spread over the cake layers, and if you want, sprinkle the top with 1/4 cup chopped pecans and 1/4 cup shredded coconut.
See below for how to make a toast.
Stir in 33% of the flour and then half of the buttermilk to switch between dry ingredients and buttermilk.
Add a third more of the flour and the rest of the buttermilk.
Mix well as you add the rest of the flour.