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