1-cup Buttermilk,

1-teaspoon Baking Soda,

5-large Eggs, separated,

2-cups Sugar,

1-stick Butter, soft,

½-cup Shortening,

1-teaspoon Vanilla,

1-cup Pecans, chopped,

1-can Coconut, shredded,

2-cups Flour.


Cream shortening, butter, sugar and egg yolks in a large bowl; add flour and buttermilk; mix well; add coconut, pecans, vanilla and beat well. Beat egg whites in a separate bowl until stiff and fold them into cake mixture. Bake at 325° for 30 to 35 minutes in 3 layered pans. Let cool before frosting.


4-tablespoons butter 1-teaspoon vanilla,

8-ounces cream cheese 1-box powdered sugar,

1-cup Walnuts, chopped.

Mix and spread frosting on layers. Place 1/3 cup of chopped walnuts on first layer of icing, add 1/3-cup of chopped walnuts to 2nd layer of icing. Finish spreading frosting on top and sides of cake and finally place 1/3-cup of chopped walnuts on top.

Serves 8 to 10

Note: This cake can be made into a one layer cake by baking it in a 9×13-inch baking dish, but it is not near as good. Another fun and great idea is to add three to six drops of food coloring, depending on how vibrant you want the color to be. I add the food coloring sometimes to the cake and icing and sometimes just to either the cake or the icing. I choose my colors by the holidays, for example I choose red or green for Christmas.

This recipe is in “What’s Cooking?” cookbook.

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