1/2 cup of butter without salt (softened)
1/2 cup of solid fat
2 cups of white sugar
5 big eggs, with the yolks and whites separated.
1 tablespoon of natural vanilla flavor
2 cups of regular flour
1 small spoon of baking soda
1 cup of buttermilk
1 cup of shredded coconut
1 cup of chopped pecans (lightly toasted)
Ingredients for cream cheese frosting:
8 ounces of softened cream cheese
1/2 cup of soft unsalted butter.
1 teaspoon of natural vanilla flavoring
4 cups of confectioner's sugar
Extra chopped pecans and shredded coconut to decorate.
Directions:
Heat the oven to 350°F (175°C). Put grease and flour on three cake pans that are 9 inches in diameter.
Lotion Mix 1/2 cup of butter and shortening until they are fluffy. Add sugar and mix thoroughly.
Add one egg yolk at a time, then add one tablespoon of vanilla. Sift the flour and baking soda, then add them alternately with the buttermilk. Add coconut and pecans and mix.
Whisk the egg whites until they are stiff, then gently mix them into the batter.
Put the batter into the pans and bake for 25-30 minutes. Let the pans cool for 10 minutes, then transfer the baked goods to wire racks.
To make the frosting, mix cream cheese, butter, and vanilla. Add powdered sugar little by little.
Frosting was applied to the layers, sides, and top of the cake.
Add pecans and coconut on top.