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
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