Ingredients:
For the cake:
1/2 cup shortening, room temperature
2 cups sugar
5 eggs, separated and at room temperature
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk, at room temperature
2 cups coconut
1 cup chopped pecans
1 tsp vanilla extract
For the frosting:
1 8 oz package cream cheese, at room temperature
1/4 cup butter, softened at room temperature
1 tsp vanilla extract
1 lb. powdered sugar
1 can crushed pineapple
Instructions:
Preheat the oven toe 325 degrees and grease and flour 3 - 9" cake pans.
Cream shortening, butter and sugar with electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each. Combine the dry ingredients (flour, baking soda and salt) in another bowl. With the mixer on low speed, alternate adding the dry ingredients and the buttermilk until all are added.
In another bowl, beat the egg whites until stiff and gently fold the beaten egg whites into the batter. Fold in the coconut, pecans and vanilla. Spoon the batter evenly into the three cake pans and bake for about 25 minutes.
While the cakes are baking, prepare the frosting. Combine the cream cheese, butter and vanilla in the mixer and beat until smooth and creamy. Add the powdered sugar until thoroughly combined. Keep refrigerated until ready to use.
Allow the cakes to cool completely before removing from the pans. Then layer the cakes with frosting and pineapple between the layers. Carefully frost the sides and top.
