Ingredients
1 stick butter
1/2 c. vegetable shortening
2 c. sugar
5 eggs, separated
2 c. cake flour
1 c. buttermilk
1 t. soda
1 c. coconut
1 c. chopped nuts
2 t. vanilla
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Italian cream cheese — tiramisu, pasta, risotto finishing
Italian pasta organized by shape — which sauce belongs with which pasta
Rotating stand for smooth cake frosting and decorating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Italian cream cheese — tiramisu, pasta, risotto finishing
Italian pasta organized by shape — which sauce belongs with which pasta
Rotating stand for smooth cake frosting and decorating
You're reading one of recipes available free. Full library with Gastronome.
Cream butter, shortening and sugar. Add egg yolks one at a time. Mix soda with cake flour. Add to creamed mixture, buttermilk, alternating with flour & soda. Beat in coconut, nuts and vanilla. Fold in stiffly beaten egg whites. Pour into 3 - 8-inch cake pans (greased and floured). Bake at 350 degrees for 25 min. Let layers cool in pan for 10 min. then turn out onto racks to cool. Great!