Ingredients
°1/2 cup soft butter
°2 cups of sugar
°5 large eggs, separated, at room temperature
°1 teaspoon vanilla
°2 cups all-purpose flour
°1 teaspoon baking soda
°1 cup milk
°1-1/2 cups sweetened shredded coconut
°1 cup chopped pecans
+cream cheese icing:
°11 ounces of soft cream cheese
°3/4 cup soft butter
°6 cups icing sugar
°1-1/2 teaspoons vanilla extract
°3/4 cup chopped pecans
Preparation
Preheat oven to 350 degrees. Greased & flour three 9 inches. Round oven dishes. In a large bowl, cream the butter, shortening and sugar until light and fluffy, 5 to 7 minutes. Beat egg yolks and vanilla. Mixing flour with baking soda; Adding to cream mixture alternately with milk. beat until blended. Stir in coconut also pecans.
In other bowl, whip the egg whites with clean beaters to stiff but not dry. Fold a quarter of the egg whites into the mixture, then add the remaining egg whites. Pour into prepared basins.
Bake , 20-25 mn. Let cool 10 mn before remove from pans to wire racks to cool completely.
To making buttercream, whisk together cream cheese and butter to smooth. Whisk icing sugar and vanilla until fluffy. stir in pecans. Spreading frosting between layers and over the top & sides of the cake. Keep the cake in the refrigerator.
Enjoy !
