Ingredients
1/2 cup butter, softened1/2 cup shortening2 cups sugar5 large eggs, separated, room temperature1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1 cup buttermilk1-1/2 cups sweetened shredded coconut1 cup chopped pecansCREAM CHEESE FROSTING:11 ounces cream cheese, softened3/4 cup butter, softened6 cups confectioners’ sugar1-1/2 teaspoons vanilla extract3/4 cup chopped pecans
Preparation
Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans.
In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans.
Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and side of cake. Store cake in the refrigerator.
