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  • 1 c buttermilk
  • 1 tsp baking soda
  • 1/2 c butter
  • 1/2 c shortening
  • 2 c white sugar
  • 5 egg
  • 1 tsp vanilla extract
  • 1 c flaked coconut
  • 1 tsp baking powder
  • 2 cups all-purpose flour
  • 8 ounces of cream cheese
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 4 cups icing sugar
  • 2 tablespoons gentle cream
  • 1/2 cup chopped walnuts
  •  1 c sweetened coconut

How To Make It

Preheat oven 350 levels F  Greased 3 9-inch spherical cake pans. In small bowl, dissolve baking soda in buttermilk; put apart.In bowl, cream 1/2 c butter, shortening additionally white sugar to gentle & fluffy. Stir in eggs, buttermilk combination, 1 tsp vanilla, 1 cup coconut, baking powder and flour. Stir till simply mixed.

Pour batter to ready pans.Bake in preheated oven for 30 to 35 minutes, or till a toothpick inserted within the heart of the cake comes out clear. Let cool.To make the frosting: In a medium bowl, mix cream cheese, 1/2 cup butter, 1 teaspoon vanilla and icing sugar. Beat till gentle and fluffy. Stir in a small quantity of cream to attain desired consistency. Stir in chopped walnuts and remaining shredded coconut. Unfold between layers and over prime and sides of cooled cake.