Ingredients
-1/2 cup unsalted butter softened
-1/2 cup vegetable shortening
-2 cups granulated sugar
-6 egg yolks
-2 cups self-rising flour
-1 cup chopped pecans
-1 cup milk
-1 teaspoon vanilla
-2 cups sweetened shredded coconut, divided
-6 egg whites beaten to stiff peaks
For the frosting:
-1/4 cup butter softened
-8 ounces cream cheese at room temperature
-1 pound powdered sugar
-1 teaspoon vanilla
-1/2 cup chopped pecans
Instructions
-Preheat the oven to 350.
-Grease and flour 3 8-inch cake pans. Set aside.
-In a large bowl, cream the butter and shortening until smooth. Add the sugar and beat well.
-Add the egg yolks and mix well.
-Sift the flour and add into the sugar and butter mixture one-third at a time, alternating with the milk.
-Stir in the vanilla, 1 cup of coconut and the pecans.
-Fold in the egg whites carefully until no pockets remain.
-Divide evenly between the three prepared pans.
-Bake 25 minutes and turn out to a wire rack to cool completely
-While the cakes bake, sprinkle one cup of coconut on a baking sheet and toast it in the oven alongside your cakes until brown and nutty, about 8 to 10 minutes. Stir it every couple of minutes to make sure it doesn’t burn. Then set aside to cool
For the frosting:
-Cream the butter and cream cheese until well mixed. Add the vanilla and powdered sugar and mix until well combined.
-Spread between layers of cake and on top and sides.
-Use your hands to press the toasted coconut all around the sides.
-Sprinkle pecans over the top.
Notes:
If you like your frosting very thick, it’s fine to make a double batch.
Nutrition:
Calories: 917kcal