5 eggs, separated
2 c. sugar divided
1/2 c. butter, softened
1/2 c. butter or shortening
1/2 tsp. salt
1 1/2 tsp. pure vanilla extract
1 tsp. baking soda
2 c. all purpose flour
1 c. buttermilk
1 c. shredded coconut
1 c. chopped pecans
Frosting:
3/4 c. butter, softened
12 oz. cream cheese, softened
1 1/2 tsp. pure vanilla extract
1 1/2 lbs. powdered sugar
1/2 c. pecans, toasted
1/4 c. toasted coconut, opt.
Prepare 3 9-inch cake pans. Preheat oven to 325. Have ingredients at room temperature. Beat egg whites until they form soft peaks, slowly add 1/2 c. sugar & beat until consistency of meringue. Set aside. Cream butter, shortening, remaining sugar, salt & vanilla, adding egg yolks one at a time until consistency of whipped cream. Stir baking soda into buttermilk, add mixture alternately with flour to butter mixture by hand, beginning & ending with flour. Add 1 c. finely chopped pecans. Fold egg white mixture, then pecans & coconut. Pour batter into cake pans. Bake 40 minutes. Frosting: Have ingredients at room temperature. Beat ingredients together to the consistency of whipped cream & ice cake. Refrigerate the cake if not eaten right away.
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