Mama
Queen of Cornbread
For the cake:
1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup vegetable oil
1/2 cup shortening
4 egg yolks
1 teaspoon vanilla extract
4 egg whites
2 cups all-purpose flour
1 cup sweetened flaked coconut
1 cup chopped pecans
For the frosting:
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup of sweetened coconut
Preheat oven to 325 degrees F.
Grease and flour three 9 inch, round cake pans. Set aside.
Combine the baking soda and buttermilk. Set aside.
Cream together the sugar, 1/2 cup butter, 1/2 cup oil and 1/2 cup of shortening.
Add the egg yolks one at a time. Beat about 1 minute between each addition.
Add the buttermilk mixture alternately with flour beginning and ending with the flour. Stir in 1 teaspoon vanilla. Set aside.
Beat the egg whites until stiff peaks form. Fold 1/3 of the egg whites into the batter. Fold in the remaining whites.
Stir in 1 cup pecans and 1 cup of coconut.
Pour batter into prepared pans.
Bake in the preheated 325° oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pans for 15 minutes before removing from the pan. Continue cooling on a wire rack. Make sure the cake has completely cooled before frosting.
For the Frosting:
Beat together the cream cheese, 1/2 cup butter, 1 teaspoon vanilla, and the confectioners' sugar.
After frosting the cake press the 1 cup of chopped pecans onto the side of the cake.
Toast the coconut in a pan over medium heat stirring occasionally until it begins to brown. Sprinkle on the top of the cake.
1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup vegetable oil
1/2 cup shortening
4 egg yolks
1 teaspoon vanilla extract
4 egg whites
2 cups all-purpose flour
1 cup sweetened flaked coconut
1 cup chopped pecans
For the frosting:
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup of sweetened coconut
Preheat oven to 325 degrees F.
Grease and flour three 9 inch, round cake pans. Set aside.
Combine the baking soda and buttermilk. Set aside.
Cream together the sugar, 1/2 cup butter, 1/2 cup oil and 1/2 cup of shortening.
Add the egg yolks one at a time. Beat about 1 minute between each addition.
Add the buttermilk mixture alternately with flour beginning and ending with the flour. Stir in 1 teaspoon vanilla. Set aside.
Beat the egg whites until stiff peaks form. Fold 1/3 of the egg whites into the batter. Fold in the remaining whites.
Stir in 1 cup pecans and 1 cup of coconut.
Pour batter into prepared pans.
Bake in the preheated 325° oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pans for 15 minutes before removing from the pan. Continue cooling on a wire rack. Make sure the cake has completely cooled before frosting.
For the Frosting:
Beat together the cream cheese, 1/2 cup butter, 1 teaspoon vanilla, and the confectioners' sugar.
After frosting the cake press the 1 cup of chopped pecans onto the side of the cake.
Toast the coconut in a pan over medium heat stirring occasionally until it begins to brown. Sprinkle on the top of the cake.
