Pecan Cream Cake
Ingredients
- FOR THE CAKE:
- 8 tbsp. unsalted butter, softened, plus more for pans
- 2 cups flour, plus more for pans
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 1 cup buttermilk
- 1 tsp. vanilla extract
- ½ cup vegetable shortening
- 2 cups sugar
- 5 eggs, separated
- 1¼ cups shredded unsweetened coconut
- 1 cup finely chopped pecans
- FOR THE FROSTING:
- 8 oz. cream cheese, softened
- 4 tbsp. unsalted butter, softened
- 3½ cups confectioners' sugar
- 1 tsp. vanilla extract
- ¼ cup roughly chopped pecans, toasted
Instructions
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