Ingredients Jump to Instructions ↓

  1. 1/2 cup water

  2. 4 ounces white confectioners coating or vanilla chips

  3. 1 cup butter or margarine, softened

  4. 2 cups sugar

  5. 4 eggs, separated

  6. 1 tablespoon vanilla extract

  7. 2 1/2 cups all-purpose flour

  8. 1 teaspoon baking soda

  9. 1 cup buttermilk

  10. 1 cup flaked coconut

  11. 1 cup chopped pecans


  13. 1 (8 ounce) package cream cheese, softened

  14. 1/2 cup butter or margarine, softened

  15. 1 teaspoon vanilla extract

  16. 3 3/4 cups confectioners' sugar

  17. 1 tablespoon milk

Instructions Jump to Ingredients ↑

  1. In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter. Pour into three greased and floured 8-in. square baking pans. Bake at 350 degrees F for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely.

  2. Combine frosting ingredients in a mixing bowl; beat well. Frost tops of two layers; stack on serving plate with plain layer on top. Frost top and sides of cake.


Send feedback