Pecan Cream Cake
INGREDIENTS
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INGREDIENTS
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FOR THE CAKE:
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8 tbsp. unsalted butter, softened, plus more for pans
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2 cups flour, plus more for pans
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1 tsp. baking soda
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½ tsp. kosher salt
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1 cup buttermilk
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1 tsp. vanilla extract
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½ cup vegetable shortening
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2 cups sugar
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5 eggs, separated
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1¼ cups shredded unsweetened coconut
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1 cup finely chopped pecans
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FOR THE FROSTING:
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8 oz. cream cheese, softened
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4 tbsp. unsalted butter, softened
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3½ cups confectioners' sugar
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1 tsp. vanilla extract
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¼ cup roughly chopped pecans, toasted
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