Rome Family Cookbook
By Mary Rome Funk

 

Coconut Pecan Cake

3/4 C. shortening1 C. buttermilk
1 1/2 C. sugar 4 egg whites
4 egg yolks 1/2 C. nuts
1/4 C. white chocolate1 C. coconut
1 t. vanilla1/2 C. margarine
1/4 t. Coconut flavor1/3 C. milk
1 t. butter flavor1 1/2 C. sugar
1 C. flour3/4 C. white chocolate
1 t. soda1 t. Vanilla
1/2 t. salt 

Instructions

Cream: shortening and sugar until fluffy.
Add: egg yolks, one at a time.
Add: white chocolate melted, vanilla, Coconut flavor, butter flavor.
Sift flour, soda and salt adding alternately with buttermilk.
Fold in egg whites, nuts and coconut.
Bake in 2 8-inch pans for 35 minutes in oven at 350 degrees.
Frosting: In pan, bring to rolling boil margarine, milk and sugar. Add white chocolate and Vanilla. Beat and spread

By Mary Funk

Created and maintained by: Kathleen Marie (Funk) Mulligan May 28, 2001