Caramel Pumpkin Italian Cream Cake
INGREDIENTS
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2 cups pecan halves
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2 cups sweetened flaked coconut, divided
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1/2 cup plus 2 tablespoons shortening
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1/2 cup plus 2 tablespoons butter, softened
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1 1/2 cups sugar
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1 cup light brown sugar, packed
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6 eggs, separated
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1 1/4 cup pure canned pumpkin
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1 teaspoon cinnamon
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1 teaspoon nutmeg
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2 teaspoons vanilla
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2 1/2 cups flour
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1 1/4 teaspoons baking soda
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3/4 teaspoon baking powder
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1/2 teaspoon salt
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1 cup buttermilk
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Caramel frosting:
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1/2 cup butter
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1 cup light brown sugar
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1/4 cup heavy cream
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1/8 teaspoon fleur de sel or other coarse sea salt
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1 teaspoon vanilla
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2 cup sifted powdered sugar
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Cream Cheese Frosting:
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1/2 cup butter, softened to room temperature
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1 (8-ounce) package cream cheese, softened to room temperature
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4 cups powdered sugar
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1 teaspoon vanilla
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