What you will need
°5 large eggs (separated)
°1 teaspoon baking soda
°2 cups / 9 ounces
°All purpose flour)
°1 stick (4 ounces) butter (softened)
°1/2 cup shortening
°2 cups sugar (granulated)
°1 cup buttermilk
°1 1/2 t vanilla extract
°1 cup coconut (sweetened, flaked)
°1 cup pecans or walnuts (chopped, divided)
+Icing:
°1 package of 8 ounces
°cream cheese (soft)
°1 stick (4 oz) butter (soft)
°1 box (1 pound) icing sugar (about 3 3/4 cups unsifted)
°1 teaspoon vanilla
°1 to 2 tsp milk or cream (as need)
°Topping: 1/4 cup pecans or walnuts (chopped)
*How to do
Heat oven to 350 F. Butter also flour three 8-inch cake pans.
Separate the five eggs, place the egg whites in a stainless steel or glass bowl. Beating egg whites to stiff peaks form; put apart.
Combine flour and baking soda in bowl; Mix well and set aside.
In a large bowl with an electric mixer, beat 1 stick
butter and shorten until fluffy; stir in granulated sugar and cream with butter mixture until light and fluffy. Adding egg yolks & beat well.
Add the flour and soda mixture to the cream mixture alternately with the buttermilk. *
Stirring in 1 1/2 tsp vanilla.
Add 1 cup coconut and 1 cup chopped walnuts.
Incorporate the egg whites.
Pour into 3 prepared cake pans; bake in preheated oven 25 to 30 minutes or until toothpick inserted in center comes out clean.
icing
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Beat cream cheese with 1 stick of butter until smooth; beat in icing sugar. Adding vanilla & beat to smooth. If the frosting is very firm, beat in small amounts of cream or milk to obtain a good consistency.
Spread on cake canapes, then top with 1/4 cup chopped walnuts and 1/4 cup coconut, if desired. See below for toasting instructions.
To alternate between dry ingredients and buttermilk, stir in one third of the flour, then half the buttermilk. Stir in another third of the flour and the rest of the buttermilk. Add the rest of the flour and mix well.
Enjoy