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Ingredients
- 1/2 c. Butter, softened
- 1/3 c. Shortening
- 1 3/4 c. Sugar
- 4 x Egg yolks
- 1 tsp Vanilla
- 1 3/4 c. All-purpose flour
- 1 1/2 tsp Baking pwdr
- 1/4 tsp Baking soda
- 3/4 c. Buttermilk
- 1 can (3 1/2-ounce) flaked coconut
- 1 c. Minced pecans
- 4 x Egg whites
- 12 ounce Cream cheese
- 6 Tbsp. Butter
- 1 1/2 tsp Vanilla
- 6 c. Powdered sugar, sifted
- 1/2 c. Minced pecans
Directions
- In a large mixer bowl beat butter and shortening with an electric mixer till combined. Add in sugar; beat on med-hi speed til mix is light and fluffy. Add in egg yolks and vanilla; beat well. In another bowl combine flour, baking pwdr and baking soda; add in to egg yolk mix alternately with buttermilk, beating just til combined after each addition. Stir in coconut and minced pecans. Wash beaters thoroughly.
- In a small mixer bowl, beat egg whites til stiff peaks form. Stir about 1/3 of the whites into the cake batter to lighten. Mix in remaining whites.
- Pour batter proportionately into 3 greased and floured 8-inch cake pans. Bake in a 350* oven for 25-30 minutes. or possibly til a toothpick inserted near the center comes out clean. Cold in pans 10 minutes.; remove from pans. Cold layers thoroughly on wire racks.
- When cold, spread the top of one cake layer with Cream Cheese Pecan Frosting. Top with another layer, frost, and top with the last layer. Frost top and sides of cake with remaining frosting. If you like, decorate cake with edible flowers or possibly pecan halves. Keep cake chilled till serving time.
- Store any leftover cake, covered, in refrigerator for up to 2 days.
- Makes14 servings.
- Potluck tips: For easier toting, substitute a 13x9x2 pan for the three 8-inch pans. Bake 35-40 minutes. or possibly til done. Frost cold cake with half of a recipe of Cream Cheese Pecan frosting.
- Cream Cheese Pecan Frosting: In small mixer bowl beat cream cheese, butter and vanilla till smooth. Gradually add in powdered sugar, beating til smooth.
- Stir in pecans.
- Makes 2 c..
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