I have made this for a fomer co-worker's b-day many times. Line the pans with parchment paper for easy removal or bake cake in a 13 x 9-in pan. When I make a two-layer cake, I add extra powder sugar to the frosting so I can have a nice thick frosting layer between the two cake layers.

Ingredients

12 serv.

butter↗3⁄4 cup
(DIVIDED,1/2 c. for cake & 1/4 c. for frosting)
shortening↗1⁄2 cup
sugar↗2 cups
eggs, separated↗5
flour, all-purpose↗2 cups
baking soda↗1 teaspoon
buttermilk↗1 cup
vanilla extract (DIVIDED, 1 tsp for cake & 1 tsp for frosting)↗2 teaspoons
flaked coconut (DIVIDED. 2 c. for cake & 1/4 for decorating)↗2 1⁄4 cups
pecans, chopped (or walnuts, plus extra for decorating)↗1⁄2 cup
cream cheese, softened↗1 (8 ounce) package
confectioners' sugar (1 lb)↗4 cups

Step-by-step instructions

1
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks and beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and pecans/walnuts. In a small mixing bowl, beat egg whites until stiff; gently fold into batter. Pour into two greased and floured 9-in round cake pans. Bake at 350 degrees for 40 mins or until a wooden pick inserted near the center comes out clean. Cool 10 mins in pans before removing to wire tacks; cool completely. For frosting, beat cream cheese, sugar, butter and vanilla until smooth and creamy. Spead between layers and over top and sides of cake. Sprinkle with coconut; garnish with pecans/walnuts.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App