- 12
- 40 mins
- 60 mins
Ingredients
- CREAM CHEESE FROSTING:
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 eggs separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup chopped pecans
- 1/2 cup flaked coconut
- 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 1 1/2 teaspoon vanilla extract
- 1 cup coarsely chopped pecans
Preparation
Step 1
In a large bowl, cream the butter, shortening, egg yolks, and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Beat egg whites to form soft peaks an fold gently with pecans and coconut.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto sides of cake. Store in the refrigerator.