Ingredients
5 large eggs, separated1/2 cup shortening1/2 cup butter, softened2 cups sugar1-1/2 teaspoons vanilla extract2 cups all-purpose flour1/2 teaspoon baking soda1 cup buttermilk1 cup finely chopped walnuts, toasted1/2 cup sweetened shredded coconut1/2 teaspoon cream of tartarFILLING/FROSTING:1 cup raspberry preserves, warmed11 ounces cream cheese, softened3/4 cup butter, softened6-1/2 cups confectioners’ sugar2 teaspoons vanilla extract1/2 cup chopped walnuts
Preparation
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, cream the shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts and coconut.
Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 minutes or top springs back lightly when touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Spread raspberry preserves over the top of two cake layers. Refrigerate for 30 minutes. Meanwhile, in a large bowl, beat the cream cheese, butter and confectioners’ sugar until fluffy. Beat in vanilla.
Place one raspberry-topped cake layer on a serving plate. Spread with some of the frosting. Repeat with second raspberry-topped cake layer. Top with plain cake layer. Spread remaining frosting over the top and sides of cake. Sprinkle with nuts. Store in the refrigerator.
