Description
A delicious cake made with toasted pecans and coconut, perfect for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, room temperature
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted
- 8 oz cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
- 1/2 cup chopped pecans, toasted (for garnish)
- 1/4 cup shredded coconut, toasted (for garnish)
Instructions
- Preheat oven to 350°F (175°C), grease and flour three 8-inch round pans or line with parchment.
- Toast the pecans and coconut on a baking sheet for 5–7 minutes until fragrant; serve at room temperature.
Notes
- Make sure to use room temperature eggs for best results.
- Keep an eye on the nuts and coconut while they toast to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg