Creamy Coconut Cake

Ooooh

• Ready In: 50 mins
• Serves: 12

Ingredients

• 1⁄2 cup canola oil
• 1⁄2 cup butter, softened
• 2  cups sugar
• 5  eggs, separated
• 2  cups flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup buttermilk
• 1  teaspoon vanilla
• 2⁄3 cup flaked coconut
• 1⁄4 teaspoon cream of tartar
•  icing
• 8  ounces cream cheese, softened
• 1⁄2 cup butter, softened
• 16  ounces powdered sugar, sifted
• 1  teaspoon vanilla
• 1⁄4 teaspoon salt
• 1⁄2 cup flaked coconut
• 1⁄2 cup pecans, chopped

Directions

1. Preheat oven to 350.
2. Grease and flour 3 9" cake pans.
3. Cream shortening, butter and sugar until light and fluffy.
4. Add egg yolks, one at a time, beating well after each one.
5. Combine flour, baking soda and salt and add it to the creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat well after each addition.
6. Stir in vanilla and coconut.
7. Beat egg whites (at room temp) until frothy. Add cream of tarar and beat until stiff but not dry.
8. Fold egg whites into the batter.
9. Pour into prepared pans and bake for 25-30 minutes.
10. Cool in pans 10 minutes.
11. ICING: beat cream cheese and butter until light and fluffy.
12. Gradually add sugar and beat until smooth.
13. Add vanilla and salt.
14. Stir in coconut and pecans.
15. Ice cake and store in fridge.