Ingredients
1/2 cup butter, softened1/2 cup shortening2 cups sugar5 large eggs, room temperature1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1 cup buttermilk1 cup chopped pecans1/2 cup sweetened shredded coconutCREAM CHEESE FROSTING:11 ounces cream cheese, softened1/2 cup butter, softened3-3/4 cups confectioners’ sugar1 teaspoon vanilla extract1 cup coarsely chopped pecans
Preparation
Preheat oven to 350°. Grease and flour three 9-in. round baking pans. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut.
Pour into prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto sides of cake. Refrigerate.
