Ingredients:

  • 0.5 cup (115g) unsalted butter, softened
  • 0.5 cup (100g) vegetable shortening
  • 2 cups (400g) granulated white sugar
  • 5 large eggs, separated
  • 2 cups (250g) all-purpose flour, sifted
  • 1 tsp baking soda
  • 1 cup (240ml) full-fat buttermilk
  • 1 tbsp pure vanilla extract
  • 1 cup (90g) sweetened flaked coconut
  • 1 cup (110g) finely chopped toasted pecans
  • 16 oz (450g) full-fat brick cream cheese, chilled
  • 1 cup (225g) unsalted butter, softened
  • 6 cups (750g) powdered sugar, sifted
  • 2 tsp vanilla extract
  • 0.5 cup (55g) toasted pecan halves

Instructions:

  1. Preheat oven to 180°C (350°F). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a stand mixer, cream together 1/2 cup butter, shortening, and granulated sugar until light and fluffy. Beat in the 5 egg yolks one at a time.
  3. Sift together the flour and baking soda. Alternately add the dry ingredients and the buttermilk to the creamed mixture, starting and ending with the flour. Stir in 1 tablespoon vanilla, coconut, and chopped pecans.
  4. In a separate clean bowl, whip the 5 egg whites until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
  5. Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
  6. To make the frosting, beat the cream cheese and 1 cup butter until smooth. Gradually add powdered sugar and 2 teaspoons vanilla, beating until creamy and pipeable.
  7. Assemble the cake by frosting between layers and on the top and sides. Garnish with toasted pecan halves.