How to make it

  • Preheat oven to 350*F (175*C). Grease and flour three 9-inch cake pans; set aside.
  • In mixing bowl, cream sugar and butter together until light and fluffy. Add
  • egg yolks and beat well.
  • Combine baking soda with buttermilk and add alternately with flour to the creamed mixture. Add vanilla, coconut and nuts, mixing well. Fold in the stiffly beaten egg whites.
  • Divide cake batter evenly among prepared cake pans. Bake for 25 to 30 minutes or until tested done when wooden pick inserted in center comes out clean. Cool cakes for 10 to 15 minutes on wire rack before removing from pan. Cool completely before frosting.
  • Makes 12 servings.
  • Frosting:
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 (1-pound) package powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk
  • Cream together cream cheese and butter, beat in powdered sugar, vanilla and enough milk for desired spreading consistency.

Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    thanks for the memorys my mam use to make this for me as a child{love it} thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    mumtazcatering ate it and said...
    great looking recipe !!!!!!!!!!!
    what is hickory nuts can it be substituted with PECANS?
    warmest regards
    Was this review helpful? Yes Flag
  • tnacndn 10 years ago
    When I was a kid hickory nuts were everywhere here in Tennessee. I loved those little buggers but I could never crack one of the darn things without cracking my finger with the hammer. LOL I was such a bumpkin that I called them hickker nuts, LOL This is the first recipe I ever ever seen actually printed any where calling for hickory nuts. :o0
    Was this review helpful? Yes Flag

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