Grandma recipes are the best. You know they’re foolproof because they’ve been baking them for decades, they usually have simple ingredients and directions, and nostalgia certainly makes everything taste better.
My Grandma made this cake all of the time growing up, and my Dad has grown to request either this or my other Grandma’s cheesecake for his birthday. Sounds like he has a thing for nostalgia too, eh?
This perfectly fluffy cake and the rich, nutty icing is seriously easy and simple to make, yet so good. It has the intense aroma of vanilla and coconut, then the chopped pecans in the sweet icing give it some crunch.
Do you love icing cakes as much as I do?! It’s like a game, every time. Just how unsightly can I not make this cake? Frosting the initial thin, crude crumb layer, chilling it, then frosting the rest certainly helps.
Do you know what else I love? Leftovers for breakfast.
Dig in, friends.
- 1/2 c butter room temperature
- 1/2 c shortening
- 2 c sugar
- 5 egg yolks
- 1 c buttermilk
- 2 c flour
- 1 t baking soda
- 1 c coconut flakes
- 5 stiff egg whites beaten several minutes, or until stiff peaks form
- 1/4 c butter softened
- 8 oz. cream cheese softened
- 1 lb powdered sugar
- 1 t vanilla
- 1 c pecans chopped
- whole pecans for garnish
Preheat oven to 350 degrees. Grease and flour three 9" cake rounds. I like to cut a round of parchment paper out to line the bottom of the pan to ensure flawless removal.
Cream and beat butter, shortening, and sugar until fluffy, about 2 minutes. Beat in egg yolks, mix in buttermilk.
Add flour, baking soda, coconut, stir until just combined, then fold in stiff egg whites.
Divide batter evenly among pans, bake 25 minutes, or until lightly browned and inserted toothpicks comes out clean. Let cool in pans 10 minutes, then flip over onto cooling rack. Cool completely.
For frosting, beat all ingredients until smooth. Frost cake in layers, garnishing with whole pecans.