Description
This cake makes a beautiful addition to any table. Yes, it tastes as good as it looks!
Ingredients
- 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
Icing:
- 8 oz package cream cheese
- 1 Tsp vanilla
- 1 stick butter
- 2 cups of powdered sugar
- 1/2 cup chopped pecans (optional)
Instructions
Baking Time: 30 minutes
- Preheat oven to 325 degrees. Grease and flour three-9 inch round cake pans.
- In a small bowl, combine baking soda and buttermilk and let stand.
- In another small bowl, beat egg whites until stiff.
- 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.
- Add buttermilk/ baking soda mixture alternately with flour to the cream mixture.
- Gently fold in the egg whites. Stir in pecans and coconut flakes.
- Pour batter into prepared cake pans.
- Bake for 30 minutes or until golden brown.
Icing:
- Beat together the first 4 ingredients until smooth.
- Add pecans if desired or save some to garnish the frosted cake.
- Remove cooled cakes from pans.
- Frost tops of two layers and stack.
- Add third layer and frost tops and sides.