| | Directions | | Beat egg whites until stiff and set aside. Cream margarine and shortening then add sugar and beat well. Add 1 egg yolk at a time beating well after each addition. Sift together flour and soda and add alternately with buttermilk. Stir in coconut and nuts. Fold in egg whites and pour into 3 greased and floured 9-inch round cake pans. Bake in preheated 350° oven for 25 to 30 minutes. After cake cools frost with Cream Cheese Frosting. Frosting; Cream together cream cheese and margarine, then add sugar and vanilla mixing together. Add nuts and spread between layers and on top and sides of cake. |
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| Ingredients | | - |  | Cake |
| - | | 1 stick margarine |
| - | | 1/2 cup shortening |
| - | | 2 cups sugar |
| - | | 5 eggs (separated) |
| - | | 2 cups all-purpose flour, sifted |
| - | | 1 teaspoon soda |
| - | | 1 cup buttermilk |
| - | | 1 teaspoon vanilla |
| - | | 1 cup Coconut |
| - | | 1 cup chopped pecans |
| - | | Frosting |
| - | | 1 package cream cheese, softened (8 ounce pkg.) |
| - | | 1 stick margarine, softened |
| - | | 1 pound powdered sugar |
| - | | 1 teaspoon vanilla |
| - | | 1/2 cup chopped pecans |
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