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1
Grease and flour three 8- or 9-inch round baking pans.
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2
Preheat oven to 350u00b0F.
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3
In large bowl, beat butter and shortening with mixer until combined.
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4
Add sugar; beat on medium speed until light and fluffy.
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5
Add egg yolks and vanilla; beat well.
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6
In another bowl, combine flour, baking powder and soda.
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7
Add dry mixture and buttermilk alternately to butter mixture, beating on low after each addition just until combined.
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8
Stir in chopped pecans.
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9
Thoroughly wash and dry beaters.
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10
In clean bowl, beat egg whites with mixer on high speed until stiff peaks form.
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11
Stir about one-third of egg whites into the cake batter, then fold in remaining whites.
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12
Divide batter evenly between prepared pans.
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13
Bake at 350u00b0F for 18 to 30 minutes (depending on size of pan and oven temperature) until wooden toothpicks inserted near centers come out clean.
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14
Cool on wire racks for 10 minutes.
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15
Remove from pans and cool completely on wire racks.
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16
Make Cream Cheese frosting: In medium bowl, beat cream cheese, 6 tablespoons butter and 1 1/2 teaspoons vanilla until smooth.
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17
Gradually stir in powdered sugar until frosting is right consistency for spreading, beating until smooth.
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18
(Makes about 4 cups frosting).
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19
Assemble cake, frosting between layers and top.
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20
Sprinkle top with toasted coconut and garnish with pecan halves.
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21
Cover loosely and store in refrigerator.
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22
This cake can also be baked in a 9 x 13-inch pan (35 to 40 minutes cooking time).
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23
If you make 9 x 13-inch cake, you will only need half of frosting recipe.
