Ingredients
1/2 cup butter, softened1/2 cup shortening1-1/2 cups sugar5 eggs, separated1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 cup buttermilk1 cup sweetened shredded coconut1 cup chopped pecansFROSTING:1 package (8 ounces) cream cheese, softened1/4 cup butter, softened1 teaspoon vanilla extract3-3/4 cups confectioners’ sugar1/2 cup chopped pecans, toasted
Preparation
In a large bowl, beat butter and shortening. Gradually add sugar; beat 2 minutes longer. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk.
In another bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, in a large bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners’ sugar. Spread over cake. Sprinkle with pecans. Store in the refrigerator.
