Ingredients
Scale
- 1/2 cup salted butter (1 stick) softened
- 1/2 cup vegetable shortening
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 5 large egg yolks
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1 cup chopped pecans
- 5 large beaten egg whites (until light and fluffy)
- 1/2 cup salted butter softened
- 8 ounces cream cheese softened
- 16 ounces powdered sugar 1 box (or 4 cups total)
- 1 teaspoon vanilla extract
- 1 cup shredded coconut for topping
- 1 cup chopped pecans for topping
Instructions
- Preheat the oven to 325 degrees and grease a 9×13 baking dish.
- In a medium bowl, whisk together the flour and baking soda.
- In a large mixing bowl, beat the softened butter, shortening, and sugar until light and fluffy.
- Add the egg yolks one at a time, beating until combined. Mix in the vanilla extract.
- Gradually alternate adding the dry ingredients and buttermilk, mixing until well combined.
- Gently fold in chopped pecans, shredded coconut, and beaten egg whites until just blended. Pour batter into the prepared baking dish.
- Bake in the oven for 40-45 minutes, or until a toothpick comes out clean. Allow to cool before frosting.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure butter and cream cheese are at room temperature for smooth frosting.
For a richer flavor, let the cake cool completely before applying frosting.
Feel free to add more coconut or pecans based on your preference.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg