Source:

Mountain Home Lodge Bed and Breakfast

Serves/Makes:8 or more

Ingredients

• 3/4 pound butter
• 1-1/2 cups (350 ml) canola oil
• 6 cups (1425 ml) sugar
• 15 eggs, separated
• 3 cups (700 ml) buttermilk
• 3 tsp (15 ml) baking soda
• 6 cups (1425 ml) pastry flour
• 3 tsp (15 ml) vanilla
• 3 cups (700 ml) shredded coconut
• 1-1/2 cups (350 ml) pecans, roasted and chopped

Preparation

• Cream butter, oil, and sugar until fluffy.
• Add yolks in 3 parts, beating after each addition.
• Stir baking soda into buttermilk that is in a container at least 4 times its volume.
• Set aside.
• Add sifted flour into batter, alternating with buttermilk. Add vanilla, coconut, and nuts (dust the nuts with flour before adding so they do not settle at the bottom).
• Beat the egg whites until stiff peaks form.
• Fold into batter.
• Pour into prepared pans that have been greased and lined with parchment.
• Bake at 325 degrees (175 C.) for 40 minutes.
• Cool and frost with your favorite cream cheese frosting. You can flavor the frosting with coffee if desired.
• Do not keep this cake out of refrigeration for more than 2 hours.

Comments

This is a real show stopper for a wedding cake or special evening presentation.