My mother-in-law gave me this recipe when her son and I got married. It comes out great every time, even with minimal cake-baking experience! People who don't like coconut and cream cheese both have commented how surprised they are that they love this cake!

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Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
12
Yield:
1 9-inch layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease three 9-inch round cake pans and line with waxed paper.

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  • Mix flour and baking soda together in a small bowl.

  • Beat 1/2 cup butter and lard together in a bowl with an electric mixer until creamy. Add sugar; beat until smooth. Add egg yolks one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition.

  • Fold 1 cup pecans, coconut, and 1 tablespoon vanilla extract into the batter.

  • Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into batter. Divide batter among prepared pans.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in pans, about 5 minutes. Invert cakes onto cooling racks; let cool completely, 25 to 30 minutes.

  • Beat cream cheese and 1/4 cup butter in a bowl with an electric mixer until creamy. Add confectioners' sugar and 1 tablespoon vanilla extract; beat frosting until smooth.

  • Spread a thin layer of frosting between cooled cake layers. Frost sides and top of cake. Sprinkle 1/2 cup pecans on top.

Cook's Note:

If frosting seems too thick in step 7, add a little milk.

Nutrition Facts

781 calories; protein 8.3g 17% DV; carbohydrates 95.2g 31% DV; fat 42.2g 65% DV; cholesterol 128.2mg 43% DV; sodium 509.5mg 20% DV. Full Nutrition
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