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Ingredients
- 5 large eggs, separated
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 cups sweetened shredded coconut
- 1/2 cup chopped pecans
- FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/4 cup sweetened shredded coconut, toasted
- Pecan halves, optional
Directions
- 1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Meanwhile, line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
- 2. Cream butter, shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans.
- 3. With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans.
- 4. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
- 5. For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and side of cake. Top with coconut and, if desired, pecan halves. Store in refrigerator.
Nutrition Facts
1 slice: 571 calories, 28g fat (15g saturated fat), 96mg cholesterol, 239mg sodium, 75g carbohydrate (62g sugars, 1g fiber), 6g protein.
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