
Ingredients:
• 1/2 cup – buttermilk
• 1 tsp – baking soda
• 1 tsp – salt
• 1/2 cup – shortening
• 1/2 cup – margarine
• 2 cups – white Sugar
• 5 Egg yolks
• 1/4 tsp – Almond extract
• 1 tsp – 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
• 200 gms – Cream cheese, softened
•
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 one teaspoon of 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.