1 stick of butter
½ cup of Crisco
2 cups of sugar
5 egg yolks
2 cups of sifted flour
1 teaspoon of baking soda
1 cup of buttermilk
1 teaspoon of vanilla
1 cup of coconut
1 cup of chopped pecans
5 beaten egg whites
In electric mixer beat butter and Crisco. Add sugar and beat 8 to 10 minutes. Add egg yolks one at a time. Sift flour and baking soda together. Add alternating with milk Add vanilla coconut and pecans. Beat egg whites and fold in by hand. Pour into 3 8 or 9 inch cake pans and bake at 300° F for 30 minutes.
Frosting:
1 8 oz. package of cream cheese
½ stick of butter
1 box of confectioner’s sugar
1 teaspoon of vanilla
Mix cream cheese and butter together. Add sugar and vanilla. Frost cake and sprinkle with nuts. Cake and icing freeze well. Freeze one hour before wrapping so icing doesn’t stick.
Recipe courtesy of Laura’s maternal grandmother, Nana.