Here's a recipe I found online...it says it was used by a 72 year old woman since she was young.
1/2 cup margarine
1/3 cup shortening
1 3/4 cup sugar
1 tsp vanilla
1 3/4 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
3 1/2 oz can coconut
1 cup chopped pecans
3 greased & floured 8 inch cake pans or use
Baker's Joy. Turn oven to 350 degrees.
Cream Cheese Pecan Frosting
16 oz cream cheese
1/2 cup + 2 Tbs margarine
1 1/2 tsp vanilla
6 cups powdered sugar
1/2 cup chopped pecans
Beat cheese, margarine & vanilla, then add sugar
in 1 cup batches. Stir in pecans.
MAKING THE CAKE
Set out 2 mixer bowls, 1 medium size bowl and a
small bowl for egg yolks.
You will also need a mixer, spatula and large spoon,
3 cake pans (8 inch) greased with margarine & floured.
(or use baking spray such as Bakers Joy)
Seperate egg yolks from the egg white into 2
bowls. Be careful that no egg yolk remains with
whites as the whites won't beat properly.
Beat margarine and shortening with sugar until
fluffy. Beat in yolks and vanilla.
In another bowl mix flour, baking powder & soda.
Add some of it to the egg yolk mixture, then
alternate with buttermilk. Continue alternating
and beating until all is added.
Stir in coconut and chopped pecans.
In a mixer bowl, beat egg whites until stiff peaks
form. Stir 1/3 of the whites into cake batter
to lighten. Using a spatula, fold batter over whites
and continue adding whites, folding lightly into
batter until gently incorporated.
Pour into 3 prepared cake pans. Bake at
350 degrees for 25-30 minutes until toothpick
comes out clean.
Cool in pans for 10 minutes then turn out onto
cooling racks to finish cooling.
Spread icing on top of each of the cake layers.
Then stack on top of each other.
Ice sides of cake and refrigerate until serving
time. Store in refrigerator.
Serves 12-14 depending on size of slice.
This is a very rich cake so it doesn't take a lot.
I'm not sure that this is a cake that I would start out from a mix. It tastes way too good from scratch.