Ingredients:
Cake: 1/2 cup (125 ml) vegetable shortening (I use Crisco) 1 stick butter, unsalted and at room temperature 2 cups (475 ml) sugar 5 eggs, separated, (I use Jumbo) 1 tsp (5 ml) baking soda 2 cups (475 ml) flour 1/2 tsp (2 ml) salt 1 cup (225 ml) buttermilk 1 tsp (5 ml) pure vanilla extract 2 cups (475 ml) coconut, shredded 1 cup (225 ml) pecans, chopped (almonds are good also) Icing: 1 stick of butter, unsalted and at room temperature 8 oz (224 grm). cream cheese 1 tsp (5 ml) pure vanilla extract 1 tbsp (15 ml) milk (or coffee for awesome flavor) 1 lb (.5 kg). box powdered sugar 1 cup (225 ml) pecans, chopped (if you use almonds in cake, use them here too)
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