Cake Ingredients: 1/2 C margarine or butter, softened 2 C sugar 1 C oil 5 egg yolks, beaten 2 C Softasilk cake flour 1 tsp soda 1 C buttermilk 1 tsp vanilla extract 5 egg whites, stiffly beaten 1 small can coconut 1 C chopped pecans
Filling Ingredients: 1/4 C margarine or butter, softened 8 oz crème cheese, softened 1 lb confectioner's sugar 1 C chopped pecans
Cream 1/2 C margarine or butter, sugar, and oil in mixer bowl until light and fluffy. Add egg yolks, beat well. Sift in flour and soda; mix well. Add buttermilk and 1 teaspoon vanilla; mix well. Fold in egg whites, coconut and 1 cup pecans. Pour into 3 greased and floured 8" round cake pans. Bake @ 350° x 15-20 minutes or until cake tests done. Remove to wire rack to cool. Combine 1/4 cup margarine, cream cheese and confectioner's sugar in a bowl; beat well. Stir in 1 teaspoon vanilla and 1 cup pecans. Spread between layers and over top and sides of cake.
Bettyann Boyle, Winner of the 2002 Tulsa State Fair baking competition
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