Ingredients
— The Cake Batter —
½ cup (1 stick) unsalted butter, softened
½ cup vegetable shortening (or vegetable oil, for moisture)
2 cups granulated sugar
5 large eggs, separated (yolks and whites)
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk, room temperature
1 tablespoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans, toasted
— The Cream Cheese Frosting —
16 oz (2 blocks) cream cheese, softened
½ cup (1 stick) unsalted butter, softened
1 tablespoon vanilla extract
4 cups powdered sugar
1 cup chopped pecans (for decoration/sides)
½ cup shredded coconut (optional garnish)
Instructions
1. **Preheat:** Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper.
2. **Toast Pecans:** Spread the pecans on a baking sheet and toast in the oven for 5–7 minutes until fragrant. Let cool completely.
3. **Cream Fats & Sugar:** In a large bowl or stand mixer, beat the butter, shortening (or oil), and sugar until light and fluffy (about 5 minutes).
4. **Add Yolks:** Add the 5 egg yolks, one at a time, beating well after each addition. Mix in the vanilla extract.
5. **Dry & Wet:** In a medium bowl, whisk the flour, baking soda, and salt. Add the dry ingredients to the butter mixture alternately with the buttermilk (begin and end with flour). Mix just until combined.
6. **Mix-ins:** Stir in the 1 cup of coconut and 1 cup of toasted pecans.
7. **Whip Egg Whites:** In a separate clean bowl, beat the 5 egg whites until stiff peaks form. Gently fold the egg whites into the cake batter using a spatula. (This makes the cake light and airy—do not overmix!).
8. **Bake:** Divide the batter evenly among the three pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
9. **Cool:** Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
10. **Make Frosting:** Beat the cream cheese and butter until smooth. Add the vanilla. Gradually add the powdered sugar, beating until smooth and spreadable.
11. **Assemble:** Spread frosting between the cake layers and over the top and sides. Press the remaining chopped pecans onto the sides of the cake for decoration.
12. **Chill:** Refrigerate for at least 1 hour before serving to set the frosting.
Notes
Egg Whites: Folding in the beaten egg whites is the secret to this cake’s texture. Be very gentle so you don’t deflate the air bubbles.
Shortening vs. Butter: Using half shortening (or oil) helps keep the cake white and incredibly moist, while the butter provides flavor. You can use all butter if you prefer, but the texture will be slightly denser.
Storage: Because of the cream cheese frosting, this cake must be stored in the refrigerator. It keeps well for up to 5 days.
Make Ahead: The cake layers can be baked, wrapped tightly, and frozen for up to a month before frosting.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: American (Southern)
- Diet: Vegetarian