10 Reviews
You must be logged in to post a review.
This is my Mama’s recipe and this luscious cake was always part of our Thanksgiving and Christmas dessert lineup. Many holiday memories are tied to this rich, creamy, decadent cake.
Preheat oven to 325 F.
Cream butter, shortening and sugar in a large mixing bowl with electric mixer. Add egg yolks, one at a time, mixing well after each. Add buttermilk and mix well; add vanilla.
Sift flour, baking soda and salt together in a medium bowl; add coconut and pecans and toss together well, then stir into wet ingredients. Mix well by hand.
In another bowl, beat egg whites until stiff. Fold gently into cake batter, then divide batter into 3 greased and floured (9-inch) round cake pans.
Bake 20-25 minutes at 325 F, or until lightly browned and cake tests done when a toothpick is inserted near the center. Cool thoroughly on wire racks in pans.
While layers are cooling, prepare frosting. Cream butter and cream cheese together in a medium bowl; add vanilla, and gradually add powdered sugar, beating until smooth.
Carefully remove cakes from pans and brush off crumbs. Place bottom layer on serving plate, top with frosting. Place second layer over first, top with frosting, then place the last layer. Frost the cake, then sprinkle with chopped pecans as desired. You can cheat and make this with a white cake mix, but it’s just not the same.
Keep cake refrigerated.
27 Comments
Leave a Comment
You must be logged in to post a comment.
Linda Gurasich on 10.10.2020
I just made the cake so can’t talk about taste, although the crumbs are delicious. I would use greased parchment for easy release. Mine stuck in the pan pretty significantly. Also only enough icing for 2/3 of the cake and I used a small amount between layers. That was disappointing as I need to go back to the grocery store. But I’m sure it will be delicious.
Consuelo Asper Valdes on 9.3.2016
Hi Diane,
I love your cake so much I make it every year for my birthday. Now that I have my first daughter, I want to make her one, but I am slightly worried about the nuts and even the coconut for a one year old. Could I make this cake without the nuts and coconut? Would I have to make any other changes? What would you recommend for a baby’s birthday?
Diane Jennings on 4.10.2016
@Heather Johnson: I’ve always used the pure white Crisco in this recipe.
Heather Johnson on 3.31.2016
Would you use butter-flavored crisco or the pure white crisco for the shortening?
Diane Jennings on 9.1.2015
Mary Smith, my Mama always used Crisco shortening. I think it’s the best, but I hesitated to use a brand name in the recipe.