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Ingredients
- 2 c. granulated sugar
- 1/2 lb (2 sticks) unsalted butter, softened
- 1/2 c. vegetable oil* (or possibly applesauce)
- 5 lrg Large eggs, separated
- 1 tsp baking soda
- 1/2 c. grnd pecans
- 1 c. buttermilk
- 2 c. frzn unsweetened flaked coconut, defrosted
- 1 x (8-oz) package cream cheese, softened
- 1 1/2 lb confectioners' sugar (powdered sugar), about 6 c., sifted
- 1 tsp pure vanilla extract
- 2 x table spoons lowfat milk
- 1 c. pecan pcs
Directions
- Preheat the oven to 350. Lightly grease and flour 3 8 inch round cake pans.
- In a large mixing bowl with an electric mixer, cream the granulated sugar with 1/4pound (1 stick) of the butter. With the mixer running, add in the oil (or possibly applesauce) in a steady stream. Add in the egg yolks, one at a time, beating well after each addition.
- Sift the flour and baking soda together into a medium size bowl. Add in the grnd pecans and mix. Alternately add in the flour mix and the buttermilk to the batter, mixing well. Mix in 1 c. of the coconut.
- With the electric mixer, in another large mixing bowl, beat the egg whites till stiff peaks form, then fold them into the cake batter. Pour the batter proportionately into the prepared pans. Bake till the center springs back when touched, 25-30 min. Remove from the oven and cold on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper and set aside.
- With an electric mixer, in another large mixing bowl, cream the remaining 1/4 lb. (1 stick) of butter with the cream cheese. Add in the sifted confectioners' sugar, about 1/2 c. at a time, mixing well after each addition. Add in the vanilla and lowfat milk and mix well. Mix in the pecans. Spread a thin layer of the frosting on top of each cake layer. Place the layers of cake on top of each other and ice the sides of the cake with the remaining frosting. Sprinkle the top of the cake with the remaining 1 c. coconut. Now beware, the frosting is sweet, so I hope some of you have a sweet tooth.
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