Snowball Cake

For the cake:

In a large bowl, cream butter and shortening with an electric mixer. Add sugar and continue beating until mixture is smooth. Add egg yolks and beat well.

Combine flour and baking soda. Add to the butter mixture, alternately with buttermilk, and scrape down the sides of the bowl as necessary.

Stir in vanilla, 1/2 cup coconut and walnuts. Fold in beaten egg whites.

Pour batter into a greased large Pyrex glass bowl. Bake at 350ºF for 55–60 minutes or until cake tests done. (This cake can also be baked in three 8-inch round cake pans for 25 minutes.) Allow cake to cool in the bowl for about 20 minutes, then flip out onto a cake plate to continue cooling.

For the icing:

In a bowl, mix butter and cream cheese with an electric mixer until creamy. Gradually add in confectioner’s sugar, beating well after each addition. Mix in vanilla.

Frost cake with icing and garnish with remaining coconut flakes to create the “Snowball” look.

Add a decorative flag on top labeled as “Snowball Cake” to finish off the cake.