Coconut Cake with Cream Cheese Pecans

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup softened butter
• 1 tsp. baking soda
• 1/2 cup shortening
• 1 cup buttermilk
• 2 cups granulated sugar
• 1 cup shredded coconut
• 5 large eggs, separated
• 1 cup chopped walnuts
• 1 tbsp. vanilla extract

For the glaze:

• 1 tsp. vanilla extract
• 8 oz. cream cheese, softened
• 4 cups powdered sugar
• 1/2 cup melted butter
• Additional chopped nuts and coconut flakes for garnish

Instructions:

1. Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans.
2. In a mixing bowl, cream together the softened butter, shortening, and granulated sugar until light and fluffy.
3. Mix in the egg yolks and vanilla extract until well combined.
4. Alternately add the buttermilk, flour, and baking soda to the mixture, mixing until smooth.
5. Fold in the shredded coconut and chopped walnuts.
6. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
7. Divide the batter evenly among the prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
10. For the glaze, beat together the softened cream cheese, vanilla extract, powdered sugar, and melted butter until smooth and creamy.
11. Spread the frosting between the cake layers, on top, and around the sides of the assembled cake.
12. Garnish with additional chopped nuts and coconut flakes, if desired.
13. Enjoy this delightful Coconut Cake with Cream Cheese Pecans!

Preparation Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes