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  • CAKE
  • 2 cups sugar
  • 1 1/2 cups vegetable shortening, softened
  • 1 stick butter, softened
  • 5 large eggs, separated
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup well-shaken buttermilk
  • 1 teaspoon vanilla
  • 2 cups sweetened flaked coconut
  • 1 cup chopped pecans
  • 1 8 ounce cream cheese, softened
  • 1 stick butter, softened
  • 1 teaspoon vanilla
  • 1 pound powdered sugar


  • Preheat oven to 375 degrees. For cake; lightly butter and flour 3 9" baking pans. In a bowl with an electric mixer, beat together sugar, shortening, adn butter until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Into another bowl ift together flour, baking soda, and salt. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in vanilla, coconut and chopped pecans. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly. Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven half way through baking, until tester comes out cclean, about 30 minutes. Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely. Make frosting by beating together cream cheese, butter and vanilla until smooth. Gradually beat in confectioners sugar, beating until creamy. Stack cake layers on a cake plate, spreading frosting in between and on top and sides.

Categories: Cake 
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