Ingredients

2 C. sugar
1/2 pound butter; divided
5 egg yolks
1/2 C. shortening
2 C. all-purpose flour
1 tsp. baking soda
1 C. buttermilk
1/2 C. pecans; chopped
2 tsp. vanilla; divided
5 eggs whites; stiffly beaten
8 ounces cream cheese
1 pound powdered sugar

Cooking Instructions

Cream together sugar, 1/4 pound butter, egg yolks and shortening. Add flour, baking soda, buttermilk, pecans, coconut, and 1 tsp. vanilla. Stir to blend well. Fold into beaten egg whites. Pour into 3 cake pans that have been coated with shortening and dusted with flour. Bake at 350 degrees for 25 to 35 minutes. For icing: Cream together 1/4 pound butter, cream cheese, powdered sugar and 1 tsp. vanilla. Ice only top and center of cakes (leaving sides plain). Sprinkle top with toasted coconut if desired.
 
 
"Give us this day our daily bread." (Matthew 6:11)