We Could Learn A Lot From Crayons...

We could learn a lot from crayons... Some are sharp, some are pretty and some are dull. Some have weird names, and all are different colors, but they all have to live in the same box. ~unknown wise orator
I think the above thought has just described everyone's family and close friends. There are the flamboyant fuchsias, the solid browns, the vibrant greens, the royal purples and the crazy neon colors! Whew! It's hard to keep up with all the challenges sometimes. So, when you are having trouble keeping up with all of the crayons you share your box of every day life...don't despair...just make them cake! All will be well! Enjoy!

Coconut Layer Cake
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 cups all-purpose flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. Watkins Vanilla Extract
2 cups flaked coconut
1/2 cup chopped pecans
Frosting:
1 package (8 oz) cream cheese, softened
4 cups confectioners' sugar
1/4 cup butter, softened
1 tsp. Watkins Coconut Extract
1/4 cup flaked coconut, toasted
Pecan halves

In a large mixing bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks and beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and pecans. In a small mixing bowl, beat egg whites until stiff; gently fold into batter. Pour into two prepared 9 inch round cake pans, sprayed with Watkins Cooking Spray. Bake at 350 degrees for 40 minutes or until a wooden pick inserted near the center comes out clean. Cool 10 minutes in pans before removing to wire racks; cool completely. For the frosting, beat the cream cheese, sugar, butter and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Sprinkle with the coconut and garnish with pecans.