1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut

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Preheat the oven to 350 degrees F (175 degrees C) and grease three 9 inch round cake pans.
In a small bowl, dissolve the baking soda in the buttermilk and set aside.
In a large bowl, cream together the 1/2 cup butter, shortening, and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder, and flour. Stir until just combined and pour the batter into the prepared pans.
Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let it cool.
To make the frosting, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla, and confectioners’ sugar in a medium bowl. Beat until light and fluffy and add a small amount of cream to reach the desired consistency. Stir in the chopped nuts and remaining flaked coconut.
Spread the frosting between layers and on top and sides of cooled cake.

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