Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (for garnish)
- Additional shredded coconut (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Prepare the batter: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and shortening together until smooth. Add the sugar and continue beating until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the shredded coconut and chopped pecans.
- Whip the egg whites: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
- Bake the cakes: Divide the batter evenly among the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the frosting: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until creamy. Stir in the vanilla extract.
- Assemble the cake: Place one cake layer on a serving plate. Spread a layer of frosting over the top. Repeat with the second and third layers, frosting the top and sides of the cake.
- Garnish with chopped pecans and additional shredded coconut, if desired.
- Slice and enjoy!
Would you like any variations or additional tips? 😊