Preheat oven to 350 degrees. Grease and flour three 8 by 1.5 inch round baking pans. In a small bowl combine the 2 cups flour and baking soda.
In a very large bowl combine butter and shortening; beat with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add egg yolks and vanilla; beat on medium speed until combined. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Fold in coconut and the finely chopped nuts. Wash and dry beaters. In a medium bowl beat egg whites with electric mixer on high speed until stiff peaks form. Fold one-third of the egg whites into cake batter to lighten. Fold in remaining egg whites. Spread batter into prepared pans. Bake about 35 minutes or until a wooden toothpick inserted near the cake center comes out clean. Cool in pans on wire racks 10 minutes. Remove layers from pans; cool on racks.
Cream Cheese Frosting:
In a large bowl combine one 8-ounce package cream cheese, softened; half cup butter; and 2 teaspoons vanilla. Beat with an electric mixer on medium speed until smooth. Gradually add 5 3/4 cups powdered sugar, beating until smooth.
Place cake layer, bottom side up, on serving plate. Top with half cup Cream Cheese Frosting; sprinkle with 1/4 cup of chopped pecans. Top with second cake layer, bottom side down. Spread with another half cup of frosting and sprinkle with another 1/4 cup of chopped pecans. Top with remaining cake layer, bottom side up; spread top and side with remaining frosting and sprinkle top with remaining pecans. Refrigerate.
Try substituting marscapone for cream cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (211g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 269 (38%)|
|Amt Per Serving||% DV|
|Total Fat 29.9g||40 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 107.3mg||33 %|
|Sodium 178.2mg||6 %|
|Potassium 141.5mg||4 %|
|Total Carbohydrate 105.5g||31 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 103.6g|
|Protein 6.1g||9 %|
Powered by: USDA Nutrition Database
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: 700
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