1 c Butter — softened
1 1/2 c Sugar
5 Egg yolks
1 ts Baking Soda
1 c Buttermilk
2 c Cake flour
2 ts Vanilla
1 1/2 c Packed shredded coconut
1 c Chopped pecans
5 Egg whites
Frosting:
1 c Butter — softened
2 8oz pkgs.
2 ts Vanilla extract
2 lb Powdered sugar
Cream cheese — softened
Preheat oven to 350. Grease and flour three 8″ cake pans. Cream butter
and sugar till light and fluffy. Beat in egg yolks one at a time, beating
well after each addition. Mix buttermilk and baking soda together. Add
buttermilk mixture and flour to batter alternately. Stir in vanilla,
coconut and pecans. Beat egg whites till stiff peaks form. Gently fold
whites into batter. Divide batter evenly in cake pans. Bake 25 minutes.
Cool in pans on rack for 10 min. Invert onto rack and cool completely. Beat
together butter, cream cheese, vanilla and powdered sugar till mixture has
consistency of sour cream and is spreadable. –Assemble cake: split each
cake half horizontally using a serrated knife. (You’ll have 6 cake layers.)
Place 1 layer on serving plate and frost. Layer and frost all. Frost sides
if there’s enough frosting left. Chill well before serving. THIS IS A VERY
TALL CAKE!! Very moist and very, very rich. Enjoy!!!
Yields
10 Servings