Ingredients

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

5 eggs

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

1 cup buttermilk

1 cup chopped pecans

1/2 cup flaked coconut

Cream Cheese Frosting:

2 pkgs (one 8 oz, one 3 oz) cream cheese, softened

1/2 cup butter, softened

3-3/4 cups confectioners’ sugar

1 tsp vanilla extract

1 cup coarsely chopped pecans

Preparation

  1. In a large mixing bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in pecans and coconut.
  2. Pour into three greased and floured 9" round baking pans. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large mixing bowl beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Spread frosting between layers and cover top and sides of cake. Press pecans onto sides of cake. Store in the refridgerator.