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  • 3/4 pound butter
  • 3 teaspoons baking soda
  • 1-1/2 cups canola oil
  • 6 cups pastry flour
  • 6 cups sugar
  • 3 teaspoons vanilla
  • 15 eggs, separated
  • 3 cups shredded coconut
  • 3 cups buttermilk
  • 1-1/2 cup pecans, roasted and chopped


  • Cream butter, oil, and sugar until fluffy. Add yolks in 3 parts, beating after each addition. Stir baking soda into buttermilk that is in a container at least 4 times its volume. Set aside.
  • Add sifted flour into batter, alternating with buttermilk. Add vanilla, coconut, and nuts. Dust the nuts with flour before adding so they do not settle at the bottom.
  • Beat the egg whites until stiff peaks form. Fold into batter. Pour into prepared 8 or 9 inch cake pans that have been greased and lined with parchment. Bake at 325 degrees for 40 minutes.
  • Cool and frost with your favorite cream cheese frosting. You can flavor the frosting with coffee if desired. Do not keep this cake out of refrigeration for more than 2 hours.

Categories: Cake  Dessert 
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