18 Ingredients
  • 5 eggs, separated
  • 8 tablespoons butter, room temperature
  • 1/2 cup shortening
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 cup buttermilk, shaken
  • 1 cup unsweetened coconut
  • 1 cup pecans, finely chopped
  • 8 ounces cream cheese
  • 1/2 cup butter, softened
  • 3 cups confectioners' sugar
  • Milk, to thin as needed
  • 1 cup unsweetened coconut plus 1/4 cup unsweetened coconut, toasted for garnish
  • 1 cup pecans, chopped, plus 1/4 cup pecans, toasted, for garnish
  • 1 teaspoon vanilla extract
  • Special equipment: 3 (8-inch) round cake pans, or 2 (9-inch) round cake pans, floured and greased
Nutrition
1133
57% daily value
8 servings
                                       
                                            vegetarian
     

Fat

99% 65

Saturated

156% 31

Trans

- 3

Monounsaturated

- 20

Polyunsaturated

- 8

Carbs

44% 132

Carbs (net)

- 128

Fiber

16% 4

Sugars

- 98

Sugars, added

- 94

Protein

24% 12

Cholesterol

64% 193

Sodium

15% 367

Calcium

10% 104

Magnesium

10% 43

Potassium

6% 283

Iron

17% 3

Zinc

15% 2

Phosphorus

31% 216

Vitamin A

38% 346

Vitamin C

1% 1

Thiamin (B1)

35% 0

Riboflavin (B2)

35% 0

Niacin (B3)

16% 3

Vitamin B6

11% 0

Folate equivalent (total)

34% 135

Folate (food)

- 33

Folic acid

- 60

Vitamin B12

18% 0

Vitamin D

8% 1

Vitamin E

14% 2

Vitamin K

9% 10
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