Serves: 16
Total Calories: 482
Preheat oven to 350°. Grease and flour 3 (9-inch) cake pans. Cream together sugar, margarine, and shortening. Add egg yolks, one at a time, beating well after each one (reserve egg whites). Add baking soda to buttermilk, then alternately add flour and buttermilk to creamed mixture. Stir in coconut. Beat egg whites until stiff and fold into mixture. Add vanilla. Pour into 3 prepared cake pans. Bake at 350° for 25 minutes.
Icing:
Cream together cream cheese and margarine, beating until smooth. Add powdered sugar and vanilla, and beat until light and fluffy. Stir in pecans. Spread on cooled cake layers.
This Kulik Cream Cake recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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