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Add a photoServings: 12
Ingredients
- 1/2 c. shortening
- 1/2 c. butter
- 2 c. sugar
- 5 large eggs, separated
- 2 c. sifted flour
- 1 teaspoon soda
- 1 c. buttermilk
- 1 1/2 c. coconut
- 1/2 c. butter
- 1 (8 ounce) pkg. cream cheese, softened
- 1 (1 pound) box confectioners' sugar
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1/2 c. minced nuts
- 1/2 c. angel flake coconut
Directions
- In large bowl, blend shortening and butter together on medium high speed. Add in sugar gradually and beat till fluffy. Add in egg yolks, one at a time, beating well after each addition. Sift flour and soda together, add in alternately with buttermilk, beginning and ending with flour mix. Add in coconut to cake batter.Beat egg whites till stiff peaks form, fold into batter. Pour into 3 greased and lightly floured 9 inch cake pans. Bake in 350 degree oven for 25-30 min. Cool completely. Frost with filling.
- Mix butter and cream cheese together on medium high speed of electric mixer. Gradually add in confectioners' sugar and continue beating till smooth and fluffy. Add in vanilla and salt. Spread between layers and top of cake. Use coconut and nuts to garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 12 servings | |
| Calories 725 | |
| Calories from Fat 333 | 46% |
| Total Fat 38.08g | 48% |
| Saturated Fat 18.59g | 74% |
| Trans Fat 2.86g | |
| Cholesterol 149mg | 50% |
| Sodium 284mg | 12% |
| Potassium 172mg | 5% |
| Total Carbs 91.34g | 24% |
| Dietary Fiber 1.7g | 6% |
| Sugars 72.86g | 49% |
| Protein 7.91g | 13% |
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