Description
A Favorite Southern Cake For Birthday’s or Christmas. Adapted From Southern Living Holidays 2002 (or thereabouts)
Ingredients
Scale
- 3 cups shaved coconut
- 1 cup finely chopped pecans
- 1/2 cup butter (softened)
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 5 large eggs (separated)
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup sweetened flaked coconut
- Simply Quick Caramel Frosting
- Simply Quick Cream Cheese Frosting
Instructions
- Preheat oven to 350°.
- Place shaved coconut in a single layer in on a cookie sheet
- Place pecans on a second cookie sheet.
- Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring each halfway through cooking.
- Using a heavy stand mixer beat butter and shortening at medium speed until fluffy
- gradually add granulated and brown sugars, beating well.
- Add egg yolks, 1 at a time, beating until blended after each addition.
- Add vanilla, beating until blended.
- Combine flour and baking soda
- add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Stir in pecans and 1 cup sweetened flaked coconut.
- Using another bowl,beat egg whites at high speed until stiff peaks form, and fold into batter.
- Pour batter into 3 greased and floured 9-inch round cake pans.
- Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
- Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Cuisine: Southern
