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1
Set oven to 350u00b0F.
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2
Grease and flour three (8-inch) cake pans and line bottoms with parchment paper.
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3
In a medium bowl, beat egg whites until stiff, but not dry; set aside.
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4
In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes).
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5
Add in yolks (one at a time) beating well after each addition.
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6
In a bowl, sift flour and baking soda together.
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7
Add to the egg yolk mixture alternating with buttermilk.
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8
Add in coconut and nuts; beat well.
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9
Fold in beaten egg whites with a spatula.
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10
Divide the batter evenly between the three cake pans.
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11
Bake for 25 minutes, or until cake tests done.
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12
Place the pans on a wire rack to cool.
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13
Run a dinner knife around the edges of each layer, and invert each onto a rack, then invert them again onto another rack so layers are right side up.
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14
Allow to cool completely before frosting.
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15
For frosting: Cream together the cream cheese and butter until fluffy.
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16
Gradually beat in the powdered sugar (this takes about 5 minutes).
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17
To achieve the spreading consistency you desire, you may need to add 2-3 tablespoons of half and half cream and 1-1/2 cups of ADDITIONAL powdered sugar.
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18
Stir in 3/4 cup coconut and 3/4 cups pecans.
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19
Frost and fill cake.
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20
Sprinkle the top with reserved coconut.
