shadowdaddy doesn't like coconut ... and I keep losing the recipe. But I found it, so I'm going to put it here so I don't lose it again.1/2 cup margarine
1/2 cup shortening
2 C sugar
5 egg yolks, beaten until light
1/2 t salt
2 C sifted flour
1 t baking soda
1 c buttermilk
1 t vanilla
1 t butter extract
1 t rum extract
1 c chopped pecans
2 c flaked coconut
1/3 c chopped maraschino cherries
5 egg whites, beaten until stiff
1 cup chopped pecans (additional)
Cream together margarine and shortening and sugar until light and fluffy. Beat in egg yolks. Mix salt, flour and baking soda together and add alternately with buttermilk to creamed mixture. Blend well. Stir in vanilla, butter and rum extracts, 1 cup pecans, coconut and cherries. Mix well. Folk egg whites in to mixture and pour into three 9 inch layer pans. Bake in 350 degree oven about 25 minutes. Cool in pans on racks. Remove from pans and frost each layer, top and sizes of cake with cream cheese frosting. Sprinkle top and sides with 1 cup pecans. Serves 15. (I made it without the pecans or the maraschino cherries, which were too expensive. We never had "butter extract" or rum extract around, either.)
Cream Cheese Frosting
8 ounces cream cheese
1/4 c margarine
1 lb (box) confectioners' sugar
1 t vanilla extract
1 t butter extract
1 t rum extract.
Cream together cream cheese and margarine until soft and fluffy. Gradually stir in confectioner's sugar, vanilla, butter and rum extract.
In keeping with this, dinner tonight was pork chops, baked macaroni and cheese, greens with bacon and garlic, and mashed potatoes and gravy. We're all a bit full now.
