Thursday, January 01, 2004
Categories:
Dessert/Italian
Yield:
15 servings
Ingredients:
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
Directions:
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.
Nutrition Facts:
Source:
Bettyann Boyle, Winner of the 2002 Tulsa State Fair baking competition