Ingredients
- Cream cheese Pecan Frosting:
- 1/2 cup margarine or butter, softened
- 1/3 cup shortening
- 1-3/4 cups sugar
- 4 egg yolks
- 1 teaspoon vanilla
- 1-3/4 cups all purpose flour
- 1-1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 1 3 oz. can flaked coconut
- 1 cup chopped pecans
- 4 egg whites
- 12 ounces cream cheese
- 6 tablespoons margarine or butter
- 1-2 / teaspoon vanilla
- 6 cups sifted powdered sugar
- 1/2 cup chopped pecans
Preparation
Step 1
In large bowl beat margarine or butter and shortening with electric mixer until combined. Add sugar, beat on medium-high speed until mixture is light and fluffy. Add egg yolks and vanilla, beat well. In another bowl combine flour, baking powder and baking soda, add to egg yolk mixture alternately with buttermilk, beating just until combined after each addition. Stir in coconut and chopped pecans. In small mixer bowl beat egg whites until stiff peaks form. Stir about a third of egg whites into cake batter to lighten. Fold in remaining whites. Pour batter evenly into 3 greased and floured 8" cake pans. Bake in 350 degree oven for 25-30 minutes until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans. Cool layers thoroughly on wire rack.
Cream Cheese Frosting:
In small mixer bowl beat cream cheese, margarine or butter and vanilla until smooth. Gradually add powdered sugar, beating until smooth. Stir in pecans.