Ingredients
Scale
- 1/2 cup salted butter, softened
- 1/2 cup vegetable shortening
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 5 egg yolks
- 1 cup buttermilk
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- 1 cup chopped pecans
- 5 egg whites, beaten until fluffy
Cream Cheese Frosting
- 1/2 cup salted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup shredded coconut (topping)
- 1 cup chopped pecans (topping)
Instructions
- Preheat oven to 325°F (165°C) and grease a 9×13 pan.
- Whisk flour and baking soda together.
- Cream butter, shortening, and sugar until light and fluffy.
- Add egg yolks one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk until combined.
- Fold in pecans, coconut, and whipped egg whites.
- Pour into pan and bake 40–45 minutes.
- Cool completely before frosting.
- Beat frosting ingredients until smooth, spread over cake, and top with coconut and pecans.
Notes
- Beating egg whites adds extra lightness to the cake.
- Let cake cool fully before frosting to avoid melting.
- Chill before serving for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American