1. CAKE: 2. Set oven at 350°F. 3. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. 4. Add egg yolks, one at a time, beating until blended after each addition. 5. Add vanilla, beat until blended. 6. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. 7. Beat at low speed until blended after each addition. 8. Stir in coconut. 9. Beat egg whites until stiff peaks form, fold into batter. 10. Pour batter into three greased and floured 9-inch round cake pans. 11. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. 12. Cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks. 13. FROSTING: 14. Place pecans in a shallow pan; bake at 350 degrees for 5-10 minutes or until roasted, stirring occasionally. Cool. 15. Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy. 16. Add sugar, beating at low speed until blended. 17. Beat at high speed until smooth; stir in pecans. 18. Yield: about 4 cups. 19. ASSMBLE: 20. Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish with pecans if desired. 21. Yield: one (3-layer) cake. ---------------------------------------------------------------------------
Nutrition
Ingredients
