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Coconut Layer Cake

5 eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
2 cups flaked coconut
1/2 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
4 cups (1 pound) confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1/4 cup flaked coconut, toasted
Pecan halves

Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, cream
the butter, shortening and sugar until light and fluffy. Add egg yolks and beat

Printed from tasteofhome.com May 16, 2008

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Coconut Layer Cake cont.

well. Stir in vanilla. Combine flour and baking soda; add to creamed mixture
alternately with buttermilk, beating well after each addition. Add coconut and
pecans. In a small mixing bowl and with clean beaters, beat egg whites until
stiff peaks form; gently fold into batter. Pour into two greased and floured
9-in. round baking pans. Bake at 325° for 40-45 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, beat cream cheese,
sugar, butter and vanilla in a large mixing bowl until smooth and creamy. Spread
between layers and over top and sides of cake. Sprinkle with coconut; garnish
with pecans. Store in the refrigerator.

Yield: 12-16 servings.