Austin's Coconut Layered Cake

Austin & Shelley Carpenter

½ cup butter

½ cup Crisco

2 cup sugar

5 eggs separated

2 cup gluten free flour blend

2 tsp. xanthan gum

1 tsp. baking soda

1 cup buttermilk  

1 tsp. vanilla

2 cup flaked coconuts

2 cup chopped pecans

Cream butter, sugar, and shortening until fluffy. Add egg yolks beat well. Combine flour and baking soda. Gradually add buttermilk and vanilla, add coconut and pecans.  In a small bowl beat egg whites until stiff, gently fold into the cake batter, pour into 2 greased and floured 9' round cake pans. Bake at 350 until done. Cool 10 minutes before removing from the pan.

Frosting:

1 pkg 8oz cream cheese

4 cup confectioner’s sugar

¼ cup butter

1 tsp vanilla

¼ coconut

Cream cheese, sugar, butter, vanilla until smooth, and spread on cake.  In a pan, toast the coconut with a little butter until light to medium and brown.  Add to top of cake with pecan halves or pieces.