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“From Cookbook: Kitchenology: Pasadena (Texas) School Service Assoc. 1976”
READY IN:
25mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Combine baking soda and buttermilk, let stand a few minutes.
  3. Cream sugar, butter, and shortening.
  4. Add egg yolks, one at a time, beating well after each addition.
  5. Add buttermilk/soda mixture, alternately with flour, to creamed mixture. Stir in vanilla.
  6. Place this mixture in a separate bowl.
  7. Wash and dry the mixing bowl.
  8. Beat egg whites until stiff.
  9. Fold egg whites into batter.
  10. Stir in pecans and coconut (gently).
  11. Bake in 3 (9 inch) greased, floured layer pans.
  12. Bake about 25 minutes, or until cake looks done.

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