Ingredients
12
12 servings
- •1 cup buttermilk
- •1 teaspoon baking soda
- •0.5 cup butter
- •0.5 cup shortening
- •2 cups white sugar
- •5 large eggs
- •1 teaspoon vanilla extract
- •1 cup flaked coconut
- •1 teaspoon baking powder
- •2 cups all-purpose flour
- •8 ounces cream cheese
- •0.5 cup butter
- •1 teaspoon vanilla extract
- •4 cups confectioners' sugar
- •2 tablespoons light cream
- •0.5 cup chopped walnuts
- •1 cup flaked coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
- Make the cake: Combine buttermilk and baking soda together in a small bowl; set aside.
- Beat butter, shortening, and sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk mixture, vanilla, coconut, baking powder, and flour; stir until just combined. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes; transfer to a wire rack and let cool completely, 20 to 25 minutes.
- Make the frosting (while cakes are cooling): Beat cream cheese, butter, vanilla, and confectioners' sugar in a medium bowl with an electric mixer until light and fluffy. Beat in cream, a little at a time, to attain the desired consistency. Stir in walnuts and coconut. Spread frosting between the cake layers and on the top and sides of cooled cake.
Nutritional Facts
Per 12 servings
- Calories: 767
- Carbohydrate: 98g
- Fat: 40g
- Fiber: 2g
- Protein: 8g
- Sugar: 79g
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