Recipe By : Rare Collection, The Junior League of Galveston County (TX)
Serving Size : 12 Preparation Time :0:30
Categories : Cakes Desserts
Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- no substitution
2 cups sugar
5 egg whites -- beaten stiffly
5 egg yolks -- beaten well
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 can, small coconut flakes
1 cup nuts -- chopped
Frosting:
8 ounces cream cheese -- softened
1/4 cup butter
1 box powdered sugar
1 teaspoon vanilla
1 cup pecans -- optional
1 cup coconut -- optional
Cream butter and sugar. Add beaten egg yolks to mixture and mix well.
Combine flour and baking soda and set aside. Combine buttermilk, vanilla,
coconut, and nuts, and set aside. Alternately add flour mixture and
buttermilk to creamed mixture, mixing well after each addition. Beat egg
whites until stiff. Fold into mixture. Pour into three greased and floured
8-inch cake pans. Bake at 350° for 20 min. For frosting, beat together
cream cheese and butter in mixing bowl. Add powdered sugar and vanilla,
beating until smooth. Add coarsely chopped pecans and coconut, if desired.
Ice cake when cool.
