Creamy Coconut Cake

• 1/2 c. shortening
• 1/2 c. butter or margarine, softened
• 2 c. sugar
• 5 eggs, separated
• 2 c. all-purpose flour
• 1 tsp. soda
• 1/4 tsp. salt
• 1 c. buttermilk
• 1 tsp. vanilla
• 2/3 c. flaked coconut
• pinch of cream of tartar
• Coconut-Pecan Frosting

1. Cream
2. shortening,
3. butter
4. and
5. sugartntil light and fluffy.
6. Add egg yolks, one at a time, beating well after each addition.
7. Combinetlour,toda
8. and
9. salt;
10. add
11. to
12. creamed mixture alternately with buttermilk; beginning and ending with flour
13. mixture.
14. Beat
15. well
16. after
17. each
18. addition.
19. Stirtn vanilla
20. and coconut.
21. Beat egg whites until frothy; add cream of tartar and continue beating until egg whites are stiff but not dry.
22. Foldtgg
23. whites into batter.
24. Spoon batter into 3 greased and
25. floured 9-inch cake pans.
26. Bake at 350u0b0 for 25 to 30 minutes.

shortening, butter, sugar, eggs, flour, soda, salt, buttermilk, vanilla, flaked coconut, cream of tartar, coconutpecan frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=374234 (may not work)