Coconut Cake with Cream Cheese Pecans  

Ingredients

For the cake:
2 cups flour
1 ⁄2 cup butter, softened
1 tsp. Sodium bicarbonate
1 ⁄2 cup shortening
1 cup buttermilk
2 cups of sugar
1 cup shredded coconut
5 large eggs, separated
1 cup chopped walnuts
1 tablespoon. Vanilla extract
For the glaze:
1 tsp. Vanilla
8 ounce. Cream cheese, softened
4 cups powdered sugar
1 ⁄2 cup butter, melted
New chopped nuts and coconut flakes to garnish

Instructions

Heat the oven to 350 degrees.
Add 1 ⁄2 cup softened butter, 1 ⁄2 cup shortening and 2 cups sugar to a mixing bowl and mix until fluffy and smooth
Mix the egg yolks into the butter mixture only, then mix in the vanilla.
Beat the buttermilk, flour, and baking soda into the mixture until well combined.
Fold in the coconut flakes and walnuts.
Beat the egg whites at high speed until stiff peaks form.
Fold the egg whites into the cake batter.
Layer batter evenly into three well-greased 9-inch cake pans.
Bake for 25-30 minutes until cooked.
Let rest for 10 minutes, then remove the cakes from the pans and onto a rack to cool to room temperature.
Mix the cream cheese, vanilla, butter and powdered sugar for the frosting until it reaches the desired consistency.
Spread the frosting between each cake layer, and over the top and sides of the cake as well.
Garnish with chopped walnuts and shredded coconut before serving if desired.
Preparation time: 20 minutes | Cooking Time: 30 minutes | Total time: 50 minutes