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Coconut Cake with Cream Cheese Pecans Recipe
1. **Preheat Oven:**
- Preheat the oven to 350°F (175°C).
2. **Prepare the Cake Batter:**
- In a mixing bowl, cream together 1/2 cup softened butter, 1/2 cup shortening, and 2 cups sugar until the mixture is fluffy and smooth.
- Mix in the egg yolks one at a time, then add the vanilla extract.
- Gradually add the buttermilk, flour, and baking soda to the butter mixture until well combined.
- Fold in the shredded coconut and chopped walnuts.
3. **Beat the Egg Whites:**
- In a separate bowl, beat the egg whites at high speed until stiff peaks form.
- Gently fold the beaten egg whites into the cake batter.
4. **Bake the Cakes:**
- Evenly divide the batter among three well-greased 9-inch cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes rest in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
