This cake is fantastic and has won awards. You are welcome to swap out the walnuts with your preferred nut.
| Servings: | 12 |
| Yield: | 1 to 9 – inch round layer cake |
Ingredients
- 1 cup butter
- 5 egg yolks
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 5 egg whites
- 2 cups white sugar
- 1 ½ cups buttermilk
- 1 cup chopped walnuts
- 1 cup flaked coconut
- 1 (8 ounce) package cream cheese
- ½ cup butter
- 3 ½ cups confectioners’ sugar
- 1 teaspoon vanilla extract
- ¼ cup chopped walnuts
Instructions
- Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
- Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
- Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
- Combine cream cheese, 1/2 cup butter or margarine, confectioners’ sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.
Nutrition Facts
| Calories | 759 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 168 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 22 g |
| Sodium | 401 mg |
| Sugars | 72 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
My daughters request this recipe for special occasions. I use almond extract, pecans and toasted coconut on top. I omit coconut from the cake recipe just because of personal preference. Amazing as is or with the changes! I made extra icing to cover the sides.
Everyone loved it, substituted red walnuts!
Great recipe!! I did not change a thing and it turned out great. Creamy and moist. This will always be a new favorite.
We added the Almond instead of the Vanilla extract
This was fantastic! The cake turned out moist and light! I’m glad I only frosted the top and between the layers, as the frosting was SWEET, even with omitting a cup of powdered sugar, and doubling the cream cheese! This made my daughters 18th birthday, extra special!
Delicious Cake ! Received rave reviews. I used Pecans (family preference) and made an additional half recipe of Cream Cheese Icing for the top. It could be doubled and I would have had more icing in between the layers. The cake itself is just slightly sweetened and very moist. The icing makes up for the subtle sweetness of the cake so they are a perfect pair. I will make this recipe again!
Easy to make, and my whole family LOVED it!
This cake may be the best thing I’ve ever made. Followed directions for the cake & took suggestions on the icing to reduce the confectionery sugar just a tad. Perfect! Will definitely be making this again and again. Thanks so much for the recipe.
Wow…wonderful flavor!
Great cake!! Very moist, dense cake. It was not too sweet, so the frosting was a perfect compliment. I made this exactly as the recipe is stated and cannot think of a way I would change it. I would definitely make this again. Thank you for sharing it!
It turned out just like the picture. It was very very good. I will make this again.
I made this for my Dad’s 80th birthday. Turned out great! I followed other’s suggestions for the icing and used 3 pkg of cream cheese, decreased sugar to 2 1/2 cups, and added 1/4 tsp almond flavor. Perfect!
This cake was so moist and delicious!! A family favorite!
Very nice and moist cake. A big hit at the party I took it to. Made a couple of changes: decreased sugar in the cake to 1 1/2 cups. Also used 2 pkg of Neufchatel cream cheese for the frosting in addition to decreasing the confectioner’s sugar to 2 1/4 cup and adding 2 tsp of lemon juice. The frosting was very light, not too sweet with just a hint of lemon that complemented the walnuts and coconut. Also using fresh raspberries, blueberries or sliced strawberries between the layers and on the top added a whole new dimension.
Very popular cake in our household and with my coworkers. Yum!
This was delicious! I made it for a birthday cake so I doubled the recipe and made a half sheet cake. I added a bit of almond flavoring (about 1/2 t) to the icing after reading that suggestion from another reviewer. The cake was a huge hit and was delicious. I baked the cake a day before and refrigerated it overnight then added frosting about an hour before I served it. The icing was super easy to work with and held up well for decorating!
I made this cake exactly as recipe as written except I doubled the frosting and frosted the whole cake and decorated it also. It is one of the best cakes I’ve ever made.
OMG!!! This is the moistest, flavorful, creamy, light, wonderfully put together cake I have made yet! I am glad I found this recipe…it is a true keeper! Didn’t change a thing…doesn’t need it!
This was soo good! Be sure to take it out of the oven while before toothpick comes out clean! A few moist pieces on toothpick is perfect. Had it with friends on Valentines Day. We all agreed it was wonderful! Toasted pecans instead of walnuts was only change.
I used pecans instead of walnuts. This is my favorite cake.
I added a tsp of almond flavoring to batter. Everyone loved it.