1 stick (4 ounces) butter (soft)
1/2 c shortening
2 cups of sugar (granulated)
1 cup buttermilk
1 1/2 teaspoons of vanilla extract
1c of coconut
1 cup pecans or walnuts (chopped, divided)
1 packet of 8 ounces
cream cheese (soft)
1 stick (4 oz) butter
1 box (1 pound) icing sugar (about 3 3/4 cups unsifted)
1 teaspoon of vanilla
1 to 2 t of milk or cream
1/4 cup pecans or walnuts (chop)
Heat grill to 350 F. Spread and flour three 8-inch cake pans. Separate the five eggs by placing the egg whites in a treated steel or glass bowl. Beat egg whites to firm up pinnacle structure; set aside.Consolidate flour and pop in bowl; Mix well and set aside. In a huge bowl with an electric mixer, beat 1 stick spread and reduce until fluffy; stir in granulated sugar and cream with margarine mixture until light and fluffy. Add the egg yolks and beat well.
Add the flour and cream soda combination then again with the buttermilk. *Mix in 1 1/2 teaspoons vanilla. Add 1 cup coconut and 1 cup chopped pecans. Consolidate egg whites. Fill 3 arranged cake pans; heat on preheated grill for 25 to 30 minutes or until a toothpick embedded in the hearth indicates the truth.
beat in icing sugar. In case the icing is exceptionally stiff, beat in small amounts of cream or milk to achieve a decent consistency. Spread over cake layers, then top with 1/4 cup chopped pecans and 1/4 cup coconut, if desired. See below for toasting guidelines.
*To switch between dry fixings and buttermilk, stir in 33% of flour, then half the buttermilk. Stir in another third of the flour and rest of the buttermilk. Add the rest of the flour also blend well.