Ingredients
For the Cake:
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2 cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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½ cup butter, softened
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½ cup vegetable shortening
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2 cups sugar
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5 egg yolks
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1 cup buttermilk
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1 tsp vanilla extract
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1 cup shredded coconut
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1 cup chopped pecans
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5 egg whites, beaten to stiff peaks
For the Cream Cheese Frosting:
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16 oz cream cheese, softened
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½ cup butter, softened
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4 cups powdered sugar
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1 tsp vanilla extract
Instructions
Step 1 – Preheat oven
Preheat oven to 350°F. Grease and flour three 9-inch cake pans.
Step 2 – Mix dry ingredients
In a bowl, whisk flour, baking soda, and salt.
Step 3 – Cream butter and shortening
Beat butter, shortening, and sugar until light and fluffy.
Step 4 – Add egg yolks
Add egg yolks one at a time. Mix well after each.
Step 5 – Add dry and buttermilk
Alternate adding dry ingredients and buttermilk. Start and end with dry. Mix in vanilla.
Step 6 – Add coconut and pecans
Fold in coconut and chopped pecans.
Step 7 – Fold in egg whites
Gently fold beaten egg whites into the batter.
Step 8 – Bake
Pour batter into prepared pans. Bake for 25–30 minutes. Cool completely.
Step 9 – Make frosting
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Beat until creamy.
Step 10 – Frost the cake
Frost between layers, on top, and on sides of the cooled cake.
Pro Tip
Toast the pecans before adding for extra nutty flavor.