Ingredients:
CAKE:
1/2 cup butter or margarine
1/2 cup shortening
2 cups sugar
5 egg yolks
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 tsp. vanilla
1 cup flaked coconut
1 cup walnuts or pecans, chopped
5 egg whites, stiffly beaten
FILLING:
225 g (8 oz) cream cheese
1/4 cup butter, softened
450 g (16 oz.) powdered sugar
1 tsp. vanilla
1 tbsp. brandy
1/2 cup chopped walnuts
1 cup flaked coconut
Preparation:
- Preheat oven to 165 C (330 F).
- CAKE: Cream sugar, butter, shortening and salt. Add egg yolks, one at a time. Add buttermilk, flour, baking soda and vanilla. Fold in beaten egg whites. Stir in pecans and coconut.
- Bake 3 layers 25 minutes. Cool.
- FILLING: Cream butter and cream cheese. Blend in powdered sugar. Add vanilla and brandy. Frost cake top and sides. Sprinkle with nuts over top.
