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cream cheese, softened
Preheat oven to 325 degrees.
Cream butter and shortening; add sugar and beat until mixture is smooth.
Add egg yolks one at a time, beating thoroughly after each addition.
Combine flour and soda; add to creamed mixture alternately with buttermilk.
Add coconut and chopped pecans.
Fold in stiffly beaten egg whites.
Pour batter into 3 greased and floured 8 inch cake pans.
Bake for 25 minutes or until cake tests done.
ICING: Blend cream cheese and butter until smooth.
Add powdered sugar and water, beating until smooth.
Spread between layers and top and sides.
Sprinkle top with pecans.
NOTE: For more flavor and taste, coconut and pecans may be added between the layers.