Ingredients:
- 1/2 cup softened unsalted butter
- 1/2 cup shortening
- 2 cups sugar
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Icing:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1 cup chopped pecans
- 1/2 cup shredded coconut
Preparation:
1 Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, cream the butter, shortening, and sugar until light and fluffy. Add the egg yolks, one at a time, mixing well after each addition.
3. Mix flour and baking powder. Add buttermilk to cream mixture alternately. Stir in vanilla, coconut, and pecans.
4． In a separate bowl, whisk the egg whites until stiff peaks form. Fold into the dough. Pour into the prepared pot.
5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
6. For the glaze, mix cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar and mix until light and fluffy. Add pecans and coconut and stir. Spread between layers, over top and sides of cake.
Preparation time: 20 minutes | Cooking time: 30 minutes | Total time: 50 minutes
Calories: 620 kcal | Servings: 12
