– 2 cups all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup unsalted butter, softened – 1/2 cup vegetable shortening
– 2 cups granulated sugar – 5 large eggs, separated – 1 teaspoon vanilla extract – 1 cup buttermilk – 1 cup shredded coconut – 1 cup chopped pecan
– 8 oz cream cheese, softened – 1/2 cup unsalted butter, softened – 4 cups powdered sugar – 1 teaspoon vanilla extract – 1/2 cup chopped pecans (for garnish)
– Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans. – Whisk flour, baking soda, and salt together. Set aside.
– Cream butter, shortening, and sugar until fluffy. Add egg yolks, one at a time, then vanilla. – Alternate adding flour mixture and buttermilk. Stir in coconut and pecans.
– Beat egg whites until stiff peaks form, then fold into the batter. – Divide batter among pans and bake for 25–30 minutes. Cool completely.
– Beat frosting ingredients until smooth. Frost and garnish with pecans. – Slice and enjoy!