1/2 cup margarine " I like to use butter'
1 cup buttermilk
1/2 cup vegetable shortening
1 (3 1/2) ounce can coconut
2 cups sugar
1 cup chopped nuts
1 teaspoon vanilla extract
2 cups flour, sifted 2 times
1 teaspoon coconut extract
1 teaspoon baking soda
Cream Cheese Icing Ingredients
1 8-ounce package cream cheese, softened
1/2 cup margarine " I like to use butter"
1 1-pound box powdered sugar
1 teaspsoon almond extract
Separate eggs and beat whites until stiff. Set aside. Cream margarine, vegetable shortening and add sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve soda in buttermilk; add alternately with flour. Beat well. Add coconut, nuts and extracts. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9-inch cake pans, using 2 cups batter for each pan,("I usually have more then 2 cups each, don't worry). Bake in preheated 350-degree oven for 25 minutes.
Cream Cheese Icing:
Combine ingredients and beat well. Spread between layers and on top of cooled cake.
("They line up for this cake and there isn't a piece left",,it is an incredible recipe")
Estella Lane (Teri's August's friend)