A very delicious cake. The family loves it at family gatherings. Very moist with a nutty flavor.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
18
Yield:
3 9x1.5-inch cakes
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Cake:
Cream Cheese Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9x1.5-inch cake pans.

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  • Beat margarine, shortening, and white sugar together in a large bowl with an electric mixer until light and fluffy; add egg yolks one at a time, thoroughly beating each yolk into the butter mixture before adding the next.

  • Mix flour and baking soda together in a bowl; alternately stir portions of flour mixture and buttermilk into the butter mixture, mixing until just incorporated into a cake batter. Stir 1 cup nuts, coconut, and 1 teaspoon vanilla extract into the batter.

  • Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into the batter; pour into prepared pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  • Beat cream cheese and butter together in a bowl until smooth. Beat confectioners' sugar and 1 teaspoon vanilla extract into the cream cheese mixture until smooth; spread over completely cooled cakes; garnish with 1/4 cup nuts.

Cook's Notes:

Use whatever nuts you like for this cake.

Nutrition Facts

523 calories; protein 6.9g 14% DV; carbohydrates 65.7g 21% DV; fat 27.2g 42% DV; cholesterol 77.9mg 26% DV; sodium 315.3mg 13% DV. Full Nutrition