PECAN CREAM CAKE

Pecan Cream Cake

SERVES 8–10

FOR THE CAKE:

8 tbsp. unsalted butter, softened, plus more for pans

2 cups flour, plus more for pans

1 tsp. baking soda

½ tsp. kosher salt

1 cup buttermilk

1 tsp. vanilla extract

½ cup vegetable shortening

2 cups sugar

5 eggs, separated

1¼ cups shredded unsweetened coconut

1 cup finely chopped pecans

FOR THE FROSTING:

8 oz. cream cheese, softened

4 tbsp. unsalted butter, softened

3½ cups confectioners' sugar

1 tsp. vanilla extract

¼ cup roughly chopped pecans, toasted

 Make the cake: Heat oven to 350°. Butter and flour three 8" cake pans; set aside. Whisk flour, baking soda, and salt in a bowl. Whisk buttermilk and vanilla in another bowl. Cream butter, shortening, and sugar in the bowl of a stand mixer fitted with a paddle attachment until fluffy, 2–3 minutes. Add egg yolks, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high, and beat until batter is smooth, 5–10 seconds. Whip egg whites in a bowl until stiff peaks form. Fold egg whites, coconut, and pecans into batter. Divide batter between prepared pans and smooth top with a rubber spatula; drop pans lightly on a counter to expel large air bubbles. Bake cakes until a toothpick inserted in middle comes out clean, 20–22 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks and let cool completely.

 Make the frosting: Using a hand mixer, beat cream cheese and butter until smooth. With the motor running, slowly add sugar and vanilla; beat until smooth.

 To assemble, place one cake layer on a cake stand and spread with ⅓ cup frosting; top with another layer and spread with ⅓ cup frosting. Top with remaining layer. Cover top and sides with remaining frosting and sprinkle top with pecans; chill cake 1 hour until frosting is firm.