Also known as Italian wedding cake or hummingbird cake, I make this cake every year at Easter.
5 eggs, separated
2 cups sugar
1/2 cup butter
1/2 cup oil
1 cup buttermilk
1 teaspoon baking soda
2 cups cake flour
1 teaspoon vanilla
1 cup shredded coconut
1 cup chopped nuts
1 cup whole milk and 2 tablespoons lemon juice instead of the buttermilk. Allow the mixture to sit 5 minutes before use.
1, Cream together sugar, butter, oil, and egg yolks. Blend the buttermilk and baking soda together in a separate cup (unless using milk-and-lemon juice. You should mix the baking soda into the flour instead^^)
2, Add a small amount of the flour to the sugar/butter mixture, and then a small amount of the milk. Repeat until everything is in the main bowl.
3, Stir in the vanilla, coconut, and nuts
4, Beat the egg whites until stiff (like whipped cream). Gently fold them into the cake batter.
5, Pour into greased AND floured cake pans. Bake at 170 C (350 F) for about 45 minutes, or until done.
Makes one 13 x 9, One Bundt, or three 8 inch round cakes. Finish the cake with cream cheese frosting, and additional nuts/coconut if desired.
To do the Easter cake, I frosted the three layers together with chocolate cream cheese frosting
I then frosted whole cake with regular cream cheese frosting tinted with food coloring using a 3 drops blue/1 drop green ratio.
1 TBSP each of cocoa powder and water, blended and then flicked onto the cake with a clean paint brush made the little eggshell-like spots. Test it first to see how far the mix goes^^
Speckle the cake evenly!
I then piped a design on top and around the base, and added the flowers. Done!