Ingredients
- 5 large eggs, separated
- 1 cup butter, softened
- 1-2/3 cups sugar
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1-1/3 cups sweetened shredded coconut
- 1 cup chopped pecans, toasted
- FROSTING:
- 12 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 2-1/4 teaspoons vanilla extract
- 5-2/3 cups confectioners' sugar
- 3 to 4 tablespoons heavy whipping cream
- 1/2 cup chopped pecans, toasted
- 1/4 cup toasted sweetened shredded coconut,
optional
Directions
- Place egg whites in a small
bowl; let stand at room temperature 30 minutes.
- Preheat oven to 350°. Line
bottoms of three greased 9-in. round baking pans with parchment; grease
paper.
- In a large bowl, cream
butter and sugar until light and fluffy. Add egg yolks, one at a time,
beating well after each addition. Beat in vanilla. In another bowl, whisk
flour, baking soda and salt; add to creamed mixture alternately with
buttermilk, beating well after each addition. Fold in coconut and pecans.
- With clean beaters, beat egg
whites on medium speed until stiff peaks form. Gradually fold into batter.
Transfer to prepared pans. Bake 20-25 minutes or until a toothpick
inserted in center comes out clean. Cool in pans 10 minutes before removing
to wire racks; remove paper. Cool completely.
- For frosting, in a large
bowl, beat cream cheese and butter until smooth. Beat in vanilla.
Gradually beat in confectioners' sugar and enough cream to reach spreading
consistency. Spread frosting between layers and over top and sides of
cake. Sprinkle with pecans and, if desired, coconut. Refrigerate
leftovers.
Editor's Note: To toast pecans and coconut, spread each, one
at a time, in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until
lightly browned, stirring occasionally.
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