Prep 20 mins
Cook 30 mins
Mmm. Pecans, coconut and cream cheese are a winning combination. Tasty and an elegant presentation. From a 1991 issue of Better Homes & Gardens. A very good cake with "bakery" texture and taste.
- 1⁄2 cup butter, softened
- 1⁄3 cup shortening
- 1 3⁄4 cups sugar
- 4 egg yolks (whites used later in recipe)
- 1 teaspoon vanilla
- 1 3⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 3⁄4 cup buttermilk
- 3⁄4 cup finely chopped pecans
- 4 egg whites
Cream Cheese Frosting
- 12 ounces cream cheese
- 6 tablespoons butter
- 1 1⁄2 teaspoons vanilla
- 6 -7 cups confectioners' sugar
- 1⁄2 cup coconut, toasted
- pecan halves (optional)
- Grease and flour three 8- or 9-inch round baking pans.
- Preheat oven to 350°F.
- In large bowl, beat butter and shortening with mixer until combined.
- Add sugar; beat on medium speed until light and fluffy.
- Add egg yolks and vanilla; beat well.
- In another bowl, combine flour, baking powder and soda.
- Add dry mixture and buttermilk alternately to butter mixture, beating on low after each addition just until combined.
- Stir in chopped pecans.
- Thoroughly wash and dry beaters.
- In clean bowl, beat egg whites with mixer on high speed until stiff peaks form.
- Stir about one-third of egg whites into the cake batter, then fold in remaining whites.
- Divide batter evenly between prepared pans.
- Bake at 350°F for 18 to 30 minutes (depending on size of pan and oven temperature) until wooden toothpicks inserted near centers come out clean.
- Cool on wire racks for 10 minutes.
- Remove from pans and cool completely on wire racks.
- Make Cream Cheese frosting: In medium bowl, beat cream cheese, 6 tablespoons butter and 1 1/2 teaspoons vanilla until smooth.
- Gradually stir in powdered sugar until frosting is right consistency for spreading, beating until smooth.
- (Makes about 4 cups frosting).
- Assemble cake, frosting between layers and top.
- Sprinkle top with toasted coconut and garnish with pecan halves.
- Cover loosely and store in refrigerator.
- This cake can also be baked in a 9 x 13-inch pan (35 to 40 minutes cooking time).
- If you make 9 x 13-inch cake, you will only need half of frosting recipe.
This cake is soooo good! Made it for my son's b-day party and everyone loved it! I pretty much followed the recipe except that I used 5 eggs and 2 cups sugar in the cake mix. I also only used about 5 cups powdered sugar for the frosting so as not to overwhelm the cream cheese flavor.