Categories: Desserts
Ingredients
- Cake:
- 5 eggs, separated
- 1/2 cup butter
- 1 cup vegetable oil
- 1 cup sugar
- 1 tbsp vanilla extract
- 1 cup sweetened flaked coconut
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup buttermilk
- Icing:
- 2- 8 oz packages cream cheese
- 1/2 cup butter
- 2 tsp vanilla extract
- 2 lbs powdered sugar
- 1 cup chopped pecans
- 1 cup sweetened flaked coconut
Directions
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Preheat oven to 350. Grease and flour three 9-inch round cake pans or 2 quarter sheet pans or one 9×12 inch pan.
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To make the cake, beat the egg whites until they’re stiff. Transfer them to another bowl, then clean the mixing bowl and beater.
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Combine the butter, vegetable oil and sugar in the mixing bowl and mix until light and fluffy. Add the egg yolks and vanilla, then beat until smooth. Add the coconut and beat to combine.
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Combine the flour, baking soda, and baking powder in a medium bowl, then alternate adding the flour mixture and the buttermilk, mixing for a few seconds after each addition.
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Add the egg white and fold them in gently by hand until they’re combined with the batter.
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Pour the batter into the greased pans and spread it out. Bake the cakes for 15-18 minutes, or until a toothpick comes out clean.
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Turn the cakes out of the pans and allow them to cool completely.
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To make the icing, combine the cream cheese, butter, vanilla, and powdered sugar in a mixing bowl. Beat until very light and fluffy.
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Chop up the pecans and add 3/4 cup to the icing with the coconut. Mix until it’s all combined.
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. Stack the cake layers. Spread icing between the layers. Spread extra icing all around the sides. End with a sprinkling of the remaining chopped pecans.