This cake makes a beautiful addition to any table. Yes, it tastes as good as it looks!


  • 1 tsp baking soda
  • 1 cup buttermilk
  • 5 egg yolks
  • 5 egg whites
  • 1 cup pecans, chopped
  • 2 cups of sugar
  • 1 stick butter
  • 1 tsp vanilla
  • ½ cup oil
  • 2 cups WEM Organic Unbleached All-Purpose Flour
  • 1 cup coconut flakes


  • 8 oz package cream cheese
  • 1 Tsp vanilla
  • 1 stick butter
  • 2 cups of powdered sugar
  • 1/2 cup chopped pecans (optional)


Baking Time: 30 minutes

  1. Preheat oven to 325 degrees. Grease and flour three-9 inch round cake pans.
  2. In a small bowl, combine baking soda and buttermilk and let stand.
  3. In another small bowl, beat egg whites until stiff.
  4. In a large bowl, cream sugar, butter, oil, and vanilla. Add egg yolks one at a time, beating well after each egg creating a cream mixture.
  5. Add buttermilk/ baking soda mixture alternately with flour to the cream mixture.
  6. Gently fold in the egg whites. Stir in pecans and coconut flakes.
  7. Pour batter into prepared cake pans.
  8. Bake for 30 minutes or until golden brown.


  1. Beat together the first 4 ingredients until smooth.
  2. Add pecans if desired or save some to garnish the frosted cake.
  3. Remove cooled cakes from pans.
  4. Frost tops of two layers and stack.
  5. Add third layer and frost tops and sides.