Creamy Coconut Frosting:
For Cake: Mix the flour, baking soda and salt together. Beat the sugar and margarine in a mixing bowl until creamy. Add the egg yolks and beat until smooth. Add the dry ingredients and beat until blended.
Combine the buttermilk and vanilla in a bowl and mix well. Add the buttermilk mixture and flour mixture alternately, mixing well after each addition. Stir in the pecans and coconut. Fold in the egg whites.
Spoon the batter into two (9 inch) cake pans or three 8-inch cake pans. Bake at 325 degrees F. for 35 to 40 minutes, or until the layers test done. Cool in pans for 10 minutes. Remove to a wire rack to cool completely.
For Frosting: beat the cream cheese, margarine and vanilla in a mixing bowl until creamy. Add the confectioners' sugar gradually, beating constantly until of a spreading consistency. Reserve 1/4 cup of the coconut. Add the remaining coconut and pecans to the frosting and mix well.
Spread the frosting between the layers and over the top and side of the cake. Sprinkle the reserved coconut over the top.
Source: From Cooking by the Boot Straps - A Taste of Oklahoma Heaven
By Jodi from Aurora, CO
I have to try this, coconut is one of my weakness, combine it with cake and what more could one want!
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Cream margarine, shortening, and sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg white and pour into three 9 inch layer pans that have been greased and floured. Bake 350 degree oven for 25 minutes.
Cream margarine and cream cheese. Sift powdered sugar and add. Beat well and add vanilla and beat again. Fill and frost cooled Italian Creme cakes.
By Robin from Washington, IA