Things needed:
At room temperature, add 1/2 cup of unsalted butter.
1/4 cup of vegetable shortening
granulated sugar, 2 cups
(5) big eggs, put aside
1/4 teaspoon of pure vanilla essence
Two cups of general-purpose flour
Just one teaspoon of baking soda
1/3 cup of buttermilk
1/3 cup of flaked coconut shell
Toasted pecans, 1 cup, chopped
What you need for a cream cheese frosting:
8 oz of softened cream cheese
1/3 cup melted unsalted butter
1/8 teaspoon of strong vanilla flavoring
powdered sugar, 4 cups
Toppings: flaked coconut, chopped pecans, and more
Instructions:
Make sure the oven is preheated to 350°F (175°C). Coat three 9-inch cake pans with oil and dust with flour.
Combine the shortening and 1/2 cup of butter and beat until fluffy. Blend in the granulated sugar until smooth.
One spoonful of vanilla and egg yolks, one at a time. Alternately add buttermilk to the sifted flour and baking soda. Combine with the pecans and coconut.
Fold the beaten egg whites into the batter after beating them to firm peaks.
Bake, dividing batter evenly among pans, for 25 to 30 minutes. After ten minutes, transfer to wire racks to cool.
To make icing: Mixed with half a cup of butter and a teaspoon of vanilla, beat cream cheese. Powdered sugar should be added subtly.
Apply frosting to the top, sides, and cooled cake layers.
Add coconut and pecans as garnishes.
