Categories: Cake, Dessert, Italian
Ingredients
- 1/2 cup butter or 1/2 cup margarine, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 large eggs, separated
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup flaked coconut
- Nutty Cream Cheese Frosting:
- 1 cup chopped pecans, toasted
- 1 (8 ounce) packages cream cheese, softened
- 1/2 cup butter or 1/2 cup margarine, softened
- 1 tablespoon vanilla extract
- 1 (16 ounce) packages powdered sugar, sifted
Directions
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Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
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Add egg yolks, one at a time, beating until well blended after each addition.
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Add vanilla; beat until blended.
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Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
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Beat at low speed until blended after each addition.
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Stir in coconut.
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Beat egg whites until stiff peaks form; fold into batter.
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Pour batter into three greased and floured 9-inch round baking cakepans.
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Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
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Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.
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Nutty Cream Cheese Frosting: Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy. Add sugar, beating at low speed until blended.
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Beat at high speed until smooth; stir in pecans.