2 cups sugar
½ cup butter or oleo, 1 stick
½ cup shortening
1 cup buttermilk
1 teaspoon baking soda
2 cups shredded coconut
2 cups flour
1 cup pecans
Step 1: Preheat oven to 350 degree F.
Step 2: In a large mixing bowl cream sugar, oleo or butter and shortening with an electric mixer.
Step 3: Separate eggs
Step 4: Add egg yolks one at a time and beat well. Set aside egg whites.
Step 5: Add flour, baking soda, coconut, buttermilk and pecans; beat well.
Step 6: Beat egg whites until stiff.
Step 7: Fold beaten egg whites into mixture.
Step 8: Pour into greased and floured 9 x 13-inch pan or 3 greased and floured 9-inch layer pans.
Step 9: Bake at 350 degree F for 20-30 minutes.
Step 10: Frost cake with Coconut Cream Cheese
4 tablespoons oleo or butter
2 cups of shredded coconut
1-8 ounce cream cheese, softened
2 tablespoons milk
1 box powdered sugar
Step 1: Melt 2 tablespoons of oleo or butter in a large skillet.
Step 2: Add the coconut; cook on low heat, stirring until golden brown.
Step 3: Spread coconut on wax paper and cool.
Step 4: Cream the remaining 2 tablespoons of oleo or butter with the cream cheese, milk, powdered sugar and 1 ¾ cup of the toasted coconut.
Step 5: Spread frosting on cake.
Step 6: Spread remaining toasted coconut on top of the cake.
Step 7: Refrigerate.
This cake may be frozen and used later.