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1
CAKE:
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Set oven at 350u00b0F.
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Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
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4
Add egg yolks, one at a time, beating until blended after each addition.
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Add vanilla, beat until blended.
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Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
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Beat at low speed until blended after each addition.
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Stir in coconut.
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Beat egg whites until stiff peaks form, fold into batter.
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Pour batter into three greased and floured 9-inch round cake pans.
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Bake for 25 minutes or until a wooden pick inserted in center comes out clean.
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Cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks.
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13
FROSTING:
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Place pecans in a shallow pan; bake at 350 degrees for 5-10 minutes or until roasted, stirring occasionally. Cool.
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Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
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Add sugar, beating at low speed until blended.
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Beat at high speed until smooth; stir in pecans.
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ASSMBLE:
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Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish with pecans if desired.
