| Servings |
8 slices
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Ingredients
CAKE
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 cup butter softened
- 1/2 cup shortening
- 2 cups sugar
- 5 egg yolks
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1-1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 5 egg whites
CREAM CHEESE FROSTING
- 11 oz cream cheese softened
- 3/4 cup butter softened
- 6 cups confectioners sugar
- 1-1/2 tsp vanilla extract
- 3/4 cup chopped pecans
Ingredients
CAKE
CREAM CHEESE FROSTING
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Instructions
CAKE
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
- In a medium bowl, combine flour and baking soda. This is the dry mixture.
- In a stand mixer bowl, cream butter, shortening and granulated sugar until light and fluffy.
- Add in egg yolks and vanilla then mix evenly.
- Alternatively, add in the dry mixture and buttermilk. Beat until just combined.
- Stir in coconut and pecans.
- In another bowl, beat egg whites with clean beaters until stiff but not dry. Add the egg whites little by little into the batter and mix with a rubber spatula.
- Divide the batter evenly into the prepared pans.
- Bake until a toothpick inserted in center comes out clean, 20-25 minutes.
- Cool the pans 10 minutes on a wire rack. Then invert it from the the cake pans. Cool completely before frosting the cake.
CREAM CHEESE FROSTING
- In a stand mixer bowl, beat the cream cheese and butter until smooth.
- Beat in confectioners’ sugar and vanilla until fluffy.
- Stir in pecans. Spread frosting between layers. Then frost the frosting all over the cake. Refrigerate.
Recipe Notes
Adapted from : Taste of Home
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