Ingredients
Scale
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
- In a large bowl, cream butter, shortening, and sugar until light and fluffy (5-7 minutes).
- Add egg yolks one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, combine flour and baking soda. Add to the creamed mixture alternately with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Stir in shredded coconut.
- In a clean bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
- Divide the batter evenly into prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 736 kcal
- Sugar: 75 g
- Sodium: 330 mg
- Fat: 41 g
- Saturated Fat: 19 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 90 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 117 mg