Ingredients
5 large eggs, separated1/2 cup butter, softened1/2 cup shortening2 cups sugar1 teaspoon vanilla extract2 cups all-purpose flour1/2 teaspoon baking soda1 cup buttermilk2 cups sweetened shredded coconut1/2 cup chopped pecansFROSTING:1 package (8 ounces) cream cheese, softened1/4 cup butter, softened4 cups confectioners’ sugar1 teaspoon vanilla extract1/4 cup sweetened shredded coconut, toasted Pecan halves, optional
Preparation
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Meanwhile, line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
Cream butter, shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans.
With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans.
Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
For frosting, beat cream cheese, butter, confectioners’ sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves if desired. Store in refrigerator.
