Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup shortening (such as Crisco), softened
- 2½ cups granulated sugar
- 5 large eggs
- 2½ cups all-purpose flour
- ½ tsp baking soda
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans (optional)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1½ cups powdered sugar
- 2–3 tbsp milk (adjust for consistency)
- ½ tsp vanilla extract
- Pinch of salt
Instructions
Make the Cake:
- Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
- In a large mixing bowl, cream together butter, shortening, and sugar until light and fluffy (about 4–5 minutes).
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour and baking soda.
- Gradually add flour mixture to the creamed mixture, alternating with buttermilk. Start and end with flour.
- Stir in vanilla extract, coconut, and chopped pecans.
- Pour batter into prepared pan and smooth the top.
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.
Make the Glaze:
- In a medium bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, mixing well.
- Add vanilla, salt, and enough milk to reach a pourable consistency.
- Drizzle glaze over cooled cake. Garnish with extra coconut or chopped pecans if desired.
Let me know if you’d like a printable version or want a smaller-batch version!