Time 1h35m Yield 12 Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners’ sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
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.
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.
Time 1h Yield 18 servings. Number Of Ingredients 17 Steps:
In a large bowl, beat butter and shortening. Gradually add sugar; beat 2 minutes longer. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. , In another bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners’ sugar. Spread over cake. Sprinkle with pecans. Store in the refrigerator.
Time 50m Yield 12 servings Number Of Ingredients 16 Steps:
For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans. Sift the flour and baking soda together and set aside. With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate. In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended. Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking. For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth. When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.
Time 1h Yield 16 servings. Number Of Ingredients 16 Steps:
Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into 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 smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.
Time 1h Yield 2 dozen. Number Of Ingredients 16 Steps:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners’ sugar. Refrigerate leftovers.
Time 2h40m Yield 18 Number Of Ingredients 13 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat sugar, butter and shortening with electric mixer on medium speed until light and fluffy. Beat in vanilla. Add egg yolks, one at a time, beating until blended. Add flour mixture alternately with buttermilk, beating until blended after each addition. On low speed, beat in coconut and 1 cup pecans until blended. In another large bowl, beat egg whites with electric mixer on high speed just until stiff peaks form. Fold one-fourth of egg whites into cake batter; fold in remaining egg whites. Pour batter into pan. Bake 45 to 48 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Frost cake. Garnish with additional chopped pecans.
Yield 10 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans. Beat egg whites until they form stiff peaks. In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans. Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely. Combine cream cheese, 1/2 cup margarine, confectioners’ sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.
Yield 10 Number Of Ingredients 17 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs. Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla. Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans. Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides. To Make Frosting: Cream the cream cheese and butter together. Sift confectioner’s sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.
