- 1/2 cup water
- 4 ounces white confectioners coating or vanilla chips
- 1 cup butter or margarine, softened
- 2 cups sugar
- 4 eggs, separated
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup flaked coconut
- 1 cup chopped pecans
- FROSTING:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1 teaspoon vanilla extract
- 3 3/4 cups confectioners' sugar
- 1 tablespoon milk
- In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter. Pour into three greased and floured 8-in. square baking pans. Bake at 350 degrees F for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely.
- Combine frosting ingredients in a mixing bowl; beat well. Frost tops of two layers; stack on serving plate with plain layer on top. Frost top and sides of cake.