|
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 5 eggs 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 Directions: 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) |