1 stick butter, softened
1/2 cup good shortening
2 cups sugar
5 eggs, separated
2 cups plain flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. good vanilla
1 cup shredded coconut
1 cup chopped pecans
1 tsp. salt

Preheat oven to 325 degrees.

Cream butter, shortening and sugar in a large mixing bowl with electric mixer. Add egg yolks, one at a time, mixing well after each. Add buttermilk and mix well; add vanilla. Sift flour, baking soda and salt together in a medium bowl; add coconut and pecans and toss together well, then stir into wet ingredients. Mix well by hand. In another bowl, beat egg whites until stiff. Fold gently into cake batter, then divide batter into 3 greased and floured round cake pans. Bake 20-25 minutes at 325 degrees, or until lightly browned and cake tests done when a toothpick is inserted near the center. Cool thoroughly on wire racks in pans.

While layers are cooling, prepare frosting:

8 oz. pkg. cream cheese, softened
1 stick butter, softened
1 lb. powdered sugar
1 tsp. good vanilla
chopped pecans for garnish

Cream butter and cream cheese together in a medium bowl; add vanilla, and gradually add powdered sugar, beating until smooth.

Carefully remove cakes from pans and brush off crumbs. Place bottom layer on serving plate, top with frosting. Place second layer over first, top with frosting then last layer. Frost cake, then sprinkle with chopped pecans as desired. You can cheat and make this with a white cake mix, but it's just not the same. Keep cake refrigerated.


dobco said...

Oh my. That looks absolutely wonderful. Can't wait to try it!

Anonymous said...

Have you ever made this cake with all butter? It looks lovely and I plan on making it in the morning.

Diane@Diane's Place said...

Lorrie, No I haven't. It's so moist and good as it is that I have never changed the recipe at all. Hope you enjoy it!


vidabar at said...

Lorrie- You asked the same exact question I was wondering about! I'm in Australia and shortening isn't easy to come by. Did you try it with all butter? Hoping by some chance you'll check back if you did.


Deb W said...

Howdy Diane,

I hope this query finds you well. A couple of questions if you do not mind:

1. What size cake pan? and,
2. What brand of "Good" shortening do you use?

I am looking forward to making this cake!

In Baking We Trust,

Diane@Diane's Place said...

Deb W, I use 9 inch round cake pans, and Crisco shortening for this recipe. Best of luck and hope you enjoy the cake!


Anonymous said...

Shorting can not always be replaced with butter, shortening is a more stable fat and butter will break down, since this recipe has both you probably need the shortening.

Beck said...

This came out perfectly, so delicious! Everyone asked for the recipe -- I'll definitely be making this again. Thanks!

Diane@Diane's Place said...

Beck, I'm glad you enjoyed the recipe, and you're welcome. :o)


Anonymous said...

Can u make this cake into cupcakes

Diane@Diane's Place said...

Yes, you can make this into cupcakes, but the baking time will be reduced. Just watch them closely so they don't over bake.