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| Cake |
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| 1 stick |
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butter |
|
| 2 cup |
|
sugar |
|
| 2 cup |
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flour |
|
| 1 cup |
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Buttermilk |
|
| 1 Tbs |
|
vanilla |
|
| 1 cup |
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chopped pecans |
|
| 1/2 cup |
|
shortening |
|
| 5 |
|
eggs yolks |
|
| 1 Tbs |
|
soda (do not use soda if using self rising flour tortillas |
|
| 1 |
|
small can coconut milk |
|
| 5 |
|
egg whites, stiffly beaten |
|
| Icing |
|
| 1 |
|
8-oz pkg. cream cheese |
|
| 1 |
|
stick butter |
|
| 1 |
|
box powdered sugar |
|
| 1 Tbs |
|
vanilla |
|
|
|
chopped pecans, enough to sprinkle over top |
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|
|
| |
| Cake |
| 1 |
Cream the butter and shortening. Add sugar and beat mixture until smooth. Add egg yolks and beat well. Combine flour, soda, and add to cream mixture alternately with buttermilk. Stir in vanilla and add coconut and nuts. Fold in egg whites.
Pour into 3 cake pans and bake at 350 degrees for 25-35 minutes. |
| Icing |
| 1 |
Beat cream cheese and butter until soft. Add powered sugar to mixture a little at a time. Add vanilla. Spread on cake. |
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| |
| Servings: 1 |
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| Recipe Source |
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Author: Nila gave me this Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |