Lillian’s Coconut Cake a recipe from Twenty by Debra Landwehr Engle
Makes one 9-inch cake
  • 2 cups sugar
  • 1 stick butter, softened
  • ½ cup shortening
  • 1 teaspoon vanilla
  • 5 eggs, separated
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1⅓ cup sweetened shredded coconut
  1. Cream sugar, butter, shortening, and vanilla. Add egg yolks and beat until combined. Add flour, baking soda, and salt, alternating with buttermilk. Stir in coconut. Beat egg whites until stiff peaks form, then carefully fold into the batter.
  2. Grease and flour 3 (9-inch) cake pans, then line the bottoms with wax paper and grease again. Spread bat¬ter equally in the pans.
  3. Bake at 350° for about 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Let cool on racks for 10 minutes, then carefully remove the cake layers from pans and let cool completely.
  4. Next, frost cake according to the directions below.
Recipe by Southern Lady Magazine at