Rich, sweet and an amazing showstopper for any event, this cake is made totally from scratch.
Course Dessert
Cuisine American
Prep Time 35 minutesminutes
Cook Time 25 minutesminutes
Total Time 1 hourhour
Servings 12people
Calories 917kcal
Author Rachel Ballard
Ingredients
1/2cupunsalted buttersoftened
1/2cupvegetable shortening
2cupsgranulated sugar
6egg yolks
2cupsself rising flour
1cupchopped pecans
1cupmilk
1teaspoonvanilla
2cupssweetened shredded coconut, divided
6egg whitesbeaten to stiff peaks
For the frosting
1/4cupbuttersoftened
8ouncescream cheeseat room temperature
1poundpowdered sugar
1teaspoonvanilla
1/2cupchopped 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.