Coconut Cream Cake

1. 1

   Blend shortening and margarine together in large mixer bowl on medium high speed.

2. 2

   Add sugar gradually and beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Sift flour and soda together; add alternately with buttermilk, beginning and ending with flour mixture.

3. 3

   Add 1 2/3 cups coconut to cake batter.

4. 4

   Beat egg whites until stiff peaks form; fold into batter.

5. 5

   Pour into 3 greased and floured 9-inch cake pans.

6. 6

   Bake in a 350u00b0 oven for 25 to 30

7. 7

   minutes.

8. 8

   Cool.

9. 9

   Frost cake with filling.

10. 10

    (This is good as a sheet cake.)

* Per serving · 4 servings · Values may vary.

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