Source:

Diane

Serves/Makes:1 3-layer cake

Ingredients

• 2 cups (475 ml) sugar
• 1/2 cup (125 ml) margarine, softened
• 1-1/2 cups (350 ml) Crisco, room temperature
• 5 large eggs, separated
• 2 cups (475 ml) all-purpose flour (White Lily if possible)
• 1 tsp (5 ml). baking soda
• 1/2 tsp (2 ml). salt
• 1 cup (225 ml) buttermilk (shake well before measuring)
• 1 tsp (5 ml). vanilla extract
• 2 cups (475 ml) sweetened flaked coconut
• 1 cup (225 ml) chopped pecans
• Frosting:
• 1 (8-oz.) pkg. cream cheese, softened
• 1/2 cup (125 ml) margarine, softened
• 1 tsp (5 ml). vanilla
• 3-1/2 cups (825 ml) (1-lb.) powdered sugar

Preparation

• Preheat oven to 375 degrees (200 C.).
• Lightly butter and flour 3 (9-inch) round cake pans.
• Shake out any excess flour from pans.
• In medium bowl sift flour, baking soda, and salt; set aside.
• In large mixing bowl, beat together sugar, margarine and shortening with electric mixer until light and fluffy.
• Add egg yolks one at a time.
• Beat well after each addition.
• Beat in flour mixture into cream mixture, alternately with buttermilk, (beginning and ending with flour mixture) until combined.
• Beat in vanilla, coconut, and pecans.
• In a large bowl with clean and dry beaters, beat egg whites until stiff peaks form.
• Fold into batter gently but thoroughly.
• Pour batter evenly in prepared pans smoothing tops.
• Place pans in upper two thirds of oven.
• Bake for 30 minutes or until cake tests done.
• (Switch pans around in oven halfway through baking.)
• Cool cake in pans on wire racks for 10 minutes; invert on racks to cool completely.
• Frost.
• Frosting:
• In large bowl beat together cream cheese, vanilla, and margarine with electric mixer until smooth.
• Gradually add powdered sugar and beat until creamy.
• Carefully stack cake layers on a serving plate, spreading about 1/2 cup (125 ml) frosting between each layer.
• Spread remaining frosting on sides and top of cake.

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