Ingredients
12
12 servings
- •0.5 cup butter
- •0.5 cup shortening
- •2 cups white sugar
- •5 eggs
- •1 teaspoon vanilla extract
- •2 cups all-purpose flour
- •1 teaspoon baking soda
- •0.25 cup unsweetened cocoa powder
- •1 cup buttermilk
- •1 cup shredded coconut
- •1 cup chopped pecans
- •4 cups sifted confectioners' sugar
- •1/2 cup unsweetened cocoa powder
- •1 cup cream cheese
- •1/2 cup unsalted butter
- •1 cup chopped pecans
- •1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans.
- Make the cake: Cream butter, shortening, and sugar together. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.
- Sift flour, baking soda, and cocoa together. Add flour mixture to butter mixture in batches, alternating with buttermilk, beginning and ending with dry ingredients. Stir in coconut and pecans.
- Beat egg whites in a separate bowl until stiff peaks form; fold into the batter. Pour batter into the prepared cake pans.
- Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool completely, about 30 mintutes.
- While the cakes are cooling, make the frosting: Sift confectioner's sugar and cocoa together.
- Beat cream cheese and butter until creamy. Mix in confectioners' sugar mixture, a little at a time, until well-combined. Mix in pecans and vanilla.
- Remove cooled cakes from the pans. Frost the top of each layer, then stack and frost the sides.
Nutritional Facts
Per 12 servings
- Calories: 780
- Carbohydrate: 96g
- Fat: 42g
- Fiber: 4g
- Protein: 9g
- Sugar: 74g
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