Time 1h Yield 16 servings. Number Of Ingredients 17 Steps:
Preheat oven to 350°. Grease and flour three 9-in. round baking pans. Cream butter, shortening and granulated sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut., Pour prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto sides of cake. Refrigerate.
Time 1h5m Yield 14 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 325 degrees F. For cake: Cream butter, shortening and sugar. Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk. Add sifted flour into batter, alternating with the buttermilk mixture. Add vanilla, coconut and chopped pecans. Beat egg whites and fold into batter. Pour into a greased and floured 9X 13-inch cake pan for a sheet cake, or two 9-inch round cake pans for a round layered cake. Bake for 45 minutes, or until cake tests done. Remove from oven, cool completely before frosting. For frosting: Beat cream cheese and butter. Add vanilla, powdered sugar, and pecans. Continue to beat until you get a spreading consistency.
Time 45m Yield 1 cake, 10 serving(s) Number Of Ingredients 14 Steps:
Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans. In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour and salt together onto a sheet of waxed or parchment paper. In a separate bowl, mix the buttermilk and baking soda together. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk mixture, beginning and ending with the dry ingredients. In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the vanilla. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top. While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter, vanilla and sour cream, and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Keep refrigerated until you are ready to frost the cake.
Yield 12 Number Of Ingredients 14 Steps:
Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut. Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans. Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven. Combine cream cheese, 1/2 cup butter or margarine, confectioners’ sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.
