Ingredient:

• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup shortening
• 1/2 cup margarine
• 2 cups white sugar
• 5 egg yolks
• 1/4 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 5 egg whites
• 1/2 cup drained crushed pineapple
• 1/2 cup flaked coconut
• 1 cup chopped pecans
• 3/4 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 4 cups confectioners’ sugar
• 2 teaspoons vanilla extract
• 1 cup chopped pecans

Method:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
• In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract.
  
• Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated.
  
• In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
• Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  
• Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
• To make the frosting: Cream together the butter, cream cheese and confectioners’ sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans.
  
• If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

This entry was posted on Thursday, January 10th, 2008 at 8:02 am and is filed under Kitchen and Cooking, Weddings / Parties. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.