For the cake:

  • 1 stick (8 tbsp) salted butter, softened to room temp.
  • 1/2 cup vegetable shortening, Crisco
  • 2 cups sugar
  • 5 egg yolks
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/2 cup shredded sweetened coconut
  • 1 cup chopped pecans
  • 5 beaten egg whites

For the frosting:

  • 1 stick (8 tbsp) salted butter, softened to room temp.
  • 1 block (8 oz.) cream cheese, softened to room temp.
  • 1 teaspoon vanilla extract
  • 1 box (16 oz.) powdered sugar
  • shredded sweetened coconut and chopped pecans, for topping

For the cake:

  1. Preheat oven to 325f degrees.
  2. Spray a 9×13 baking dish with nonstick cooking spray (like Baker’s Joy.)
  3. In a large mixing bowl (or in the stand of an electric mixer) mix together butter, shortening and sugar until smooth.
  4. Add in egg yolks one at a time, mixing with an electric hand mixer or stand mixer after each egg, until blended.
  5. In a small bowl mix together buttermilk, vanilla extract and baking soda.
  6. Add 1/2 a cup of flour at a time, and 1/4 of the buttermilk mixture.
  7. Repeat this process until all the flour and buttermilk is added. Blend well with hand mixer or stand mixer each time you add an ingredient.
  8. Gently stir in the pecans, sweetened coconut, and beaten egg whites, until well blended. Pour batter into prepared baking dish.
  9. Bake for 40-45 minutes.
  10. Reduce heat to 225f degrees, and bake an additional 10 minutes, or until toothpick comes out clean. Let cool completely.

For the frosting:

  1. In a large bowl, with an electric mixer, stir together butter, cream cheese, vanilla, and 1/4 of the box of powdered sugar.
  2. Mix on high until smooth and add more powdered sugar. Continue this process until the box is empty and frosting is completely smooth.
  3. Frost the cooled cake and top with coconut and pecans.
  4. And serve
  5. Any leftovers need to be refrigerated

This article and recipe adapted from this site

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