Source:

Jenny Starus

Serves/Makes:12 or more

Ingredients

• 1/2 cup (125 ml) butter, softened
• 1/2 cup (125 ml) vegetable shortening
• 2 cups (475 ml) sugar
• 5 eggs, separated
• 2 cups (475 ml) all-purpose flour
• 1 tsp (5 ml) baking soda
• 1 cup (225 ml) buttermilk
• 1 tsp (5 ml) vanilla
• 1 3-1/2 oz (98 grm). can flaked coconut
• 1 cup (225 ml) chopped pecans
• Cream Cheese Icing:
• 1 8 oz (224 grm). package cream cheese, softened
• 1/2 cup (125 ml) butter, softened
• 1 1 lb (.5 kg). box powdered sugar, sifted
• 1 tsp (5 ml) vanilla
• chopped pecans

Preparation

• Cream butter and shortening.
• Add sugar, beat until mixture is smooth.
• Add egg yolks and beat.
• Combine flour and baking soda: add to creamed mixture, alternately with buttermilk.
• Stir in vanilla, coconut, and pecans.
• Fold in stiffly beaten egg whites.
• Pour batter into well greased 13 x 9 x 2-inch baking pan.
• Bake at 350 degrees (175 C.) for 40 to 45 minutes.
• Cream Cheese Icing:
• Beat cream cheese until smooth.
• In separate bowl, combine sugar and butter; mix well.
• Add to cream cheese.
• Stir in vanilla and beat until smooth.
• Frost cool cake in pan.
• Top with chopped pecans.
• Store in refrigerator.

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