Prep 30 mins
Cook 40 mins
I have made this for a fomer co-worker's b-day many times. Line the pans with parchment paper for easy removal or bake cake in a 13 x 9-in pan. When I make a two-layer cake, I add extra powder sugar to the frosting so I can have a nice thick frosting layer between the two cake layers.
- 3⁄4 cup butter, softened (DIVIDED,1/2 c. for cake & 1/4 c. for frosting)
- 1⁄2 cup shortening
- 2 cups sugar
- 5 eggs, separated
- 2 cups flour, all-purpose
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2 teaspoons vanilla extract (DIVIDED, 1 tsp for cake & 1 tsp for frosting)
- 2 1⁄4 cups flaked coconut (DIVIDED. 2 c. for cake & 1/4 for decorating)
- 1⁄2 cup pecans, chopped (or walnuts, plus extra for decorating)
- 1 (8 ounce) package cream cheese, softened
- 4 cups confectioners' sugar (1 lb)
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks and beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and pecans/walnuts. In a small mixing bowl, beat egg whites until stiff; gently fold into batter. Pour into two greased and floured 9-in round cake pans. Bake at 350 degrees for 40 mins or until a wooden pick inserted near the center comes out clean. Cool 10 mins in pans before removing to wire tacks; cool completely. For frosting, beat cream cheese, sugar, butter and vanilla until smooth and creamy. Spead between layers and over top and sides of cake. Sprinkle with coconut; garnish with pecans/walnuts.