Directions:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks and beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and pecans/walnuts. In a small mixing bowl, beat egg whites until stiff; gently fold into batter. Pour into two greased and floured 9-in round cake pans. Bake at 350 degrees for 40 mins or until a wooden pick inserted near the center comes out clean. Cool 10 mins in pans before removing to wire tacks; cool completely. For frosting, beat cream cheese, sugar, butter and vanilla until smooth and creamy. Spead between layers and over top and sides of cake. Sprinkle with coconut; garnish with pecans/walnuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 557.02 Kcal (2332 kJ) | ||
| Calories from fat | 272.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.24g | 47% | |
|---|---|---|---|
| Cholesterol | 77.66mg | 26% | |
| Sodium | 541mg | 23% | |
| Potassium | 149.4mg | 3% | |
| Total Carbs | 68.49g | 23% | |
| Sugars | 43.66g | 175% | |
| Dietary Fiber | 3.28g | 13% | |
| Protein | 5.89g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.9mg | 11% | |
| Calcium | 92mg | 9% | |
| Amount Per 100 g | |||
| Calories | 398.35 Kcal (1668 kJ) | ||
| Calories from fat | 194.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.63g | 47% | |
|---|---|---|---|
| Cholesterol | 55.54mg | 26% | |
| Sodium | 386.89mg | 23% | |
| Potassium | 106.84mg | 3% | |
| Total Carbs | 48.98g | 23% | |
| Sugars | 31.22g | 175% | |
| Dietary Fiber | 2.34g | 13% | |
| Protein | 4.21g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 11% | |
| Calcium | 65.8mg | 9% | |
* 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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