This cake is marvelous – it’s made with lots of eggs, buttermilk, and coconut, with a cream cheese frosting! It’s light, moist, and made for a perfect birthday cake.
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 1/2 cups coconut
- Preheat oven to 350º. Grease and flour three 9″ cake pans, set aside.
- In a large bowl, cream butter, shortening, and sugar. Then add egg yolks and vanilla.
- In a small bowl, whisk flour and baking soda. Add the flour mixture and the buttermilk to the butter mixture in batches, then add the coconut.
- In a separate bowl, with clean beaters – beat the egg whites until stiff. Fold 1/4 of the egg whites into the batter, then fold in remaining whites.
- Divide the batter among the three pans, and bake for 20 to 25 minutes, testing with a toothpick. Let cool on a wire rack for 15 minutes, then remove from pans to cool completely.
- 11 oz. cream cheese, softened
- 3/4 cup butter, softened
- 6 cups confectioners sugar
- 1 1/2 teaspoons vanilla
- Beat cream cheese and butter until smooth. Add confectioners sugar and vanilla. Spread the frosting between the layers and on top and sides of the cake. Store cake in the refrigerator.
