Cream butter, sugar, vanilla, and yolks well. Alternately add buttermilk and a sifted mixture of the flour, soda, and salt. Add coconut, nuts and egg whites (beaten until fluffy, but not dry). Pour batter into 3 well greased and floured 9" cake pans. Bake for 30 minutes at 350 degrees. Cool on racks, then ice with icing.
Cream the cheese, vanilla and butter well; gradually add sugar, beating well, until desired consistency is attained.
This cake freezes well.
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 8|
|Calories from Fat: 1102 (69%)|
|Amt Per Serving||% DV|
|Total Fat 122.5g||163 %|
|Saturated Fat 65.4g||327 %|
|Monounsaturated Fat 37.6g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 1264.5mg||389 %|
|Sodium 688.5mg||24 %|
|Potassium 551.9mg||15 %|
|Total Carbohydrate 100.4g||30 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 95.2g|
|Protein 31.1g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1595
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