Austin's Coconut Layered Cake
½ cup butter
gluten free flour blend
Cream butter, sugar, and
shortening until fluffy. Add egg yolks beat well.
Combine flour and baking soda. Gradually add buttermilk
and vanilla, add coconut and pecans. In a small bowl
beat egg whites until stiff, gently fold into the cake
batter, pour into 2 greased and floured 9' round cake
pans. Bake at 350 until done. Cool 10 minutes before
removing from the pan.
1 pkg 8oz cream cheese
Cream cheese, sugar, butter,
vanilla until smooth, and spread on cake. In a pan,
toast the coconut with a little butter until light to
medium and brown. Add to top of cake with pecan halves