Preheat oven to 350.
Beat butter and shortening until well combined, cream with sugar until very smooth. Add egg yolks one at a time, mix until well incorporated after each yolk.
Sift together flour and baking soda. Add dry mix alternatively with buttermilk in three additions to creamed mixture.
Stir in vanilla, coconut, and pecans.
Begin whipping egg whites, once foamy add cream of tartar, whip to stiff peak. Fold egg whites into batter.
Pour into 2 buttered and floured 9" cake rounds. Cook for 25 minutes or until tester comes out clean.
Cool and frost.
Beat cream cheese and butter until very smooth, add sugar and vanilla, mix well.
Ice between layers and top. Sprinkle with toasted coconut for decoration.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (280g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 275 (43%)|
|Amt Per Serving||% DV|
|Total Fat 30.5g||41 %|
|Saturated Fat 15.7g||78 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 137.5mg||42 %|
|Sodium 21793.6mg||752 %|
|Potassium 226.9mg||6 %|
|Total Carbohydrate 85.9g||25 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 82.4g|
|Protein 9.2g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 645
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