• 1serving
  • 35minutes
  • 774calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup buttermilk

  2. 1 teaspoon baking soda

  3. 1/2 cup shortening

  4. 2 cups white sugar

  5. 5 eggs

  6. 1 cup flaked coconut

  7. 1 teaspoon baking powder

  8. 2 cups all-purpose flour

  9. 8 ounces cream cheese

  10. 1/2 cup butter

  11. 1 teaspoon vanilla extract

  12. 4 cups confectioners' sugar

  13. 2 tablespoons light cream

  14. 1/2 cup chopped walnuts

  15. 1 cup sweetened flaked coconut

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.

  2. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.

  3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

  4. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.


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