• 2 cups of flour (all purpose)
  • ½ cup of fresh butter
  • 4 cups of sugar (confectioner)
  • ½ cup of properly chopped fresh walnuts
  • 1 cup of sweet coconut (flaked)
  • 2 tablespoons of light fresh cream
  • 8 ounces of fresh cream cheese
  • 1 teaspoon of extract of vanilla
  • 1 cup of fresh buttermilk
  • ½ cup of fresh butter
  • 1 teaspoon of baking soda
  • 5 fresh eggs
  • ½ cup of fresh shortening
  • 2 cups of fresh and pure white sugar
  • 1 teaspoon of extract of vanilla
  • 1  cup of fresh coconut (flaked)
  • 1 teaspoon of powder of baking


  1. Preheat the oven. Preheat it to around 350 degrees Fahrenheit. Then grease properly 3 round cake pans each of 9 inches. And in a medium-sized bowl, just dissolve the 1 tsp baking soda in the fresh buttermilk. And then set it aside. In a large sized bowl, cream together shortening, ½ cup of butter and all white sugar until it is fluffy and light. Now, mix in the mixture of buttermilk, fresh eggs, 1 tsp of vanilla, baking powder, 1 cup coconut, and all-purpose flour. Stir it properly until they are just about combined. Pour the batter into the properly prepared pans.
  2. Bake it. Now, bake it in the already heated oven for around 35 minutes. And then just let it cool.

  1. Make a good frosting. In a medium-sized bowl, combine cream cheese, ½ cup of fresh butter, confectioners’ sugar and vanilla. Beat it until fluffy and light. Mix them in a bit of cream in order to attain the required consistency. Then, stir in the remaining coconut (flaked) and chopped nuts. Spread between all layers and on its top and each side of the cool cake.


  • In place of an extract of vanilla, you can also add extract of some other flavor.
  • You can preserve it for later by keeping it in the refrigerator.