Directions:
- In a large bowl, beat butter and shortening. Gradually add sugar; beat 2 minutes longer. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk.
- In another bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- For frosting, in a large bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake. Sprinkle with pecans. Store in the refrigerator. Yield: 18 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 735.78 Kcal (3081 kJ) | ||
| Calories from fat | 283.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.48g | 48% | |
|---|---|---|---|
| Cholesterol | 69.03mg | 23% | |
| Sodium | 174.05mg | 7% | |
| Potassium | 139.03mg | 3% | |
| Total Carbs | 107.36g | 36% | |
| Sugars | 59.68g | 239% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 7.84g | 16% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 41.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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