Ingredients
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1/2 cup butter or 1/2 cup margarine, softened
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1/2 cup shortening
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2 cups sugar
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5 large eggs, separated
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1 tablespoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 cup buttermilk
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1 cup flaked coconut
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1 cup chopped pecans, toasted
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1 (8 ounce) package cream cheese, softened
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1/2 cup butter or 1/2 cup margarine, softened
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1 tablespoon vanilla extract
Instructions
- Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
- Add egg yolks, one at a time, beating until well blended after each addition.
- Add vanilla; beat until blended.
- Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition.
- Stir in coconut.
- Beat egg whites until stiff peaks form; fold into batter.
- Pour batter into three greased and floured 9-inch round baking cakepans.
- Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
- Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.
- Nutty Cream Cheese Frosting: Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy.
- Add sugar, beating at low speed until blended.
- Beat at high speed until smooth; stir in pecans.