1/2 cup organic butter
1/2 cup vegetable oil (Margie uses extra light--flavorless--olive oil)
2 cups white cane sugar
5 organic eggs (separated)
1 tsp vanilla extract
2 cups all-purpose organic flour
1 tsp. baking soda
1/4 cup unsweetened cocoa powder
1 cup whole organic milk with two tsp. vinegar added
1 cup coconut
1 cup chopped pecans
Ingredients for frosting:
1 cup organic cream cheese
1/2 cup butter
1/4 cup cocoa
4 cups confectioners sugar
1 tsp. vanilla
1 cup chopped pecans (to press into sides of cake)
Preheat oven to 325°. Grease and flour three 8 inch round cake pans. Separate the eggs.
Cream 1/2 cup of the butter, oil and sugar together with electric mixer. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
Sift the soda, flour, and 1/4 cup cocoa together. Add alternately with the milk/vinegar mixture to the creamed mixture. Stir in the coconut and 1 cup of the chopped pecans.
Beat the egg whites until stiff peaks form and gently fold into the batter. When mixture no longer shows white ribbons of egg white, pour batter into the prepared cake pans.
Place cake pans on the center rack in the oven. Bake for 30 minutes and test with a toothpick. When toothpick comes out clean, remove from oven and let cool on a rack. (You may have to bake a little longer.) Allow cakes to cool entirely before frosting on all sides.
To make frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and cocoa, beating in a little at a time until smooth. Add the vanilla and beat until fluffy. Frost all sides of cake and press chopped pecans into sides. Press frosting through a pastry bag on top of the cake for a flourish.