Description
A rich cake full of coconut and pecans and frosted with a buttery cream cheese frosting.
Ingredients
Scale
- 1/2 cup or 114.7 g. of butter, soft
- 1/2 cup or 4 oz. coconut oil
- 2 cup or 383.3 g. granulated sugar
- 5 egg yolks
- 1 tsp. Mexican Vanilla
- 2 cup or 198.7 g. all-purpose flour
- 1 tsp. baking soda
- 1 cup or 8 oz. buttermilk
- 1 1/3 cup or 113.56 g. shredded coconut
- 1 cup or 120.7 g. chopped pecans
- 5 egg whites, stiffly beaten
- 3/4 cup or 12 T. or 172.1 g. softened butter
- 8 oz. or 226.8 cream cheese, softened
- 1–2 tsp. Mexican Vanilla (or plain vanilla)
- 6 cups or 780.7 g. powdered sugar
- chopped pecans or pecans halves
Instructions
- Cream butter and coconut oil or shortening, add sugar and beat until mixture is smooth then add egg yolks and beat well.
- Stir in vanilla.
- Sift flour and soda together then add to batter mixture alternately with buttermilk.
- Stir in coconut and nuts.
- Whip egg whites until stiff then fold in egg whites into the batter.
- Divide batter evenly into 3 greased and floured 8 inch round pans.
- Bake at 350 degrees for 25-30 min. or until a cake tester comes out clean.
- Cool on racks for ten minutes then turn out of pan onto cooling rack to cool completely.
- Make frosting according to directions below then, frost with cream cheese icing.
- Cream butter & cream cheese together until smooth.
- Add vanilla.
- Gradually add 6 cups of powdered sugar, add nuts if desired, or decorate with nuts on the outside like the photos.
Notes
It is recommended to not bake this cake in a 9 X 13 inch pan.
- Prep Time: 25 mins
- Cook Time: 30 mins