Creamy Coconut Cake

Ann Dodd, FHS

Cake

  • 1/2 cup shortening
  • 1/2 cup butter or oleo
  • 2 cup sugar
  • 5 eggs, separated
  • 2 cup flour
  • 1 tsp soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 2/3 cup flaked coconut
  • Pinch of cream of tartar

Cream shortening, oleo and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Add dry ingredients alternately with buttermilk beginning and ending with flour. Beat well after each. Stir in vanilla and coconut. Beat egg whites until frothy. Add tartar and continue beating until whites are stiff but not dry. Fold into batter.

Spoon into 3 greased and floured cake pans (9 inch).

Bake at 350° for 25 to 30 minutes.

Frost.

Frosting:

  • 1/2 cup chopped pecans
  • 1 (8 oz) package cream cheese
  • 1 (16 oz) package powdered sugar
  • 1/2 cup coconut
  • 1 tsp vanilla
  • 1/2 cup oleo

Soften cream cheese; beat cheese and oleo until light and fluffy. Gradually add sugar beating until smooth. Add vanilla and salt. Beat. Stir in coconut and pecans.

Frost cake and refrigerate.





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