=== CAKE BATTER ===
2 c Sugar
1/2 c Butter; at room temperature
1/2 c Vegetable oil
5 Eggs; separated
2 c Flour
1 ts Baking soda
1/2 c Ground pecans
1 c Buttermilk
1 c Freshly-grated coconut
=== FROSTING ===
1/2 c Butter; at room temperature
8 oz Cream cheese; at room
-temperature
1 1/2 lb Powdered sugar
1 ts Pure vanilla extract
2 tb Milk
1 c Pecan pieces
1 c Freshly-grated coconut
Preheat the oven to 350 degrees. Lightly grease and flour three
8-inch cake pans. Using an electric mixer, cream the sugar and
butter. With the mixer running, add the oil and incorporate
thoroughly. Add the egg yolks, one at a time, beating well after each
yolk. In a separate bowl, sift the flour and baking soda together.
Add the ground pecans to the flour mixture. Alternately add the flour
mixture and buttermilk to the egg mixture. Mix thoroughly. Fold in
the coconut. Using an electric mixer, in a separate bowl, beat the
egg whites until stiff. Fold the egg whites into the batter. Pour the
batter into the prepared pans. Bake the cakes for about 25 to 30
minutes or until the center of each cake is set. Remove the cakes
from the oven and cool on a wire cake rack. After the cakes have
cooled, invert each cake onto a piece of parchment paper. Set the
cakes aside. To make the frosting, use an electric mixer to cream the
butter and cream cheese. Add the powdered sugar, vanilla and milk.
Mix well. Fold in the pecan pieces. Spread a thin layer of the
frosting on top of each cake. Place the layers of cake on top of each
other. Ice the sides of the cake with the remaining frosting.
Sprinkle the top of the cake with the coconut. This recipe yields one
8-inch cake.
Yields
1 servings