- Servings: 12
|5||Extra Large Eggs, separated|
|1 tsp||Baking Soda|
|2 cups||All Purpose Flour|
|1 cup||Walnuts, finely chopped|
|3½ oz||Flaked Coconut|
|24 oz||Cream Cheese, room temperature|
|1½ box||Confectioner's Sugar|
Grease and flour two 9 inch round cake pans. Cream butter with 1 1/2 cups sugar, salt and vanilla. Add egg yolks, one at a time, mixing well after each addition. Stir baking soda into buttermilk. Alternately add flour and buttermilk mixture to butter mixture. Start and finish with flour then set aside. In a separate bowl, using clean beaters, beat egg whites until soft peaks form. Add 1/2 cup sugar slowly and beat until stiff peaks form. Fold egg white mixture into batter. Fold in coconut and walnuts. Pour into prepared pans and bake at 325 degrees for 35-40 minutes or until a tester comes out clean. Cool in pans for 5 minutes before removing to wire racks to finish cooling completely. Frost layers and sides of cake.
Beat butter, cream cheese, confectioner's sugar and vanilla until consistency of whipped cream, then frost cake. Decorate cake, if desired, with chopped walnuts.