Ingredients Jump to Instructions ↓

  1. 1/2 cup shortening

  2. 2 cups sugar

  3. 5 eggs

  4. 1 teaspoon vanilla extract

  5. 2 cups all-purpose flour

  6. 1 teaspoon baking soda

  7. 1 cup buttermilk

  8. 1 cup flaked coconut

  9. 1 cup chopped pecans CHOCOLATE CREAM CHEESE FROSTING:

  10. 1 package (8 ounces) cream cheese, softened

  11. 1/2 cup butter, softened

  12. 4 cups confectioners' sugar

  13. 1/4 cup baking cocoa

  14. 1 teaspoon vanilla extract Pinch salt

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk. Fold in coconut and pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings.


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