Ingredients
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1/2 cup butter
  • 1/2 cup shortening
  • 2 cups white sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1 cup flake coconut
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour
  • 8 ounces cream cheese
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar
  • 2 tablespoons light cream
  • 1/2 cup chopped walnuts
  • 1 cup coconut flakes
Directions
  • Preheat oven to 350°F or 175°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 flake 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 flake coconut.
  • Spread between layers and on top and sides of cooled cake.
  • Yield One 3 layer 9 inch round cake