This was my nana’s all-time favorite cake! Now I know why (Page 3 ) | June 10, 2024
Annonce:
Instructions:
Make sure the oven is preheated to 350°F (175°C). Coat three 9-inch cake pans with oil and dust with flour.
Combine the shortening and 1/2 cup of butter and beat until fluffy. Blend in the granulated sugar until smooth.
One spoonful of vanilla and egg yolks, one at a time. Alternately add buttermilk to the sifted flour and baking soda. Combine with the pecans and coconut.
Fold the beaten egg whites into the batter after beating them to firm peaks.
Bake, dividing batter evenly among pans, for 25 to 30 minutes. After ten minutes, transfer to wire racks to cool.
To make icing: Mixed with half a cup of butter and a teaspoon of vanilla, beat cream cheese. Powdered sugar should be added subtly.
Apply frosting to the top, sides, and cooled cake layers.
Add coconut and pecans as garnishes.
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My mama used to make this weekly for us growing up. I’m so happy I found this recipe as it is very similar to her version, if not better
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