Preparation time: 40 minutes
Cooking time: 20 minutes plus cooling
Difficulty: Easy - for beginners
Serves: 12 servings
â€¢1/2 cup butter, softened
â€¢1/2 cup shortening
â€¢2 cups sugar
â€¢5 eggs, separated
â€¢1 teaspoon vanilla extract
â€¢2 cups all-purpose flour
â€¢1 teaspoon baking soda
â€¢1 cup buttermilk
â€¢1-1/2 cups flaked coconut
â€¢1 cup chopped pecans
CREAM CHEESE FROSTING:
â€¢2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
â€¢3/4 cup butter, softened
â€¢6 cups confectioners' sugar
â€¢1-1/2 teaspoons vanilla extract
â€¢3/4 cup chopped pecans
â€¢In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.
â€¢ In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.
â€¢ Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
â€¢ In a large bowl, beat cream cheese and butter until smooth. Beat in confectionersâ€™ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings.