Ingredients
Cake:
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1 cup buttermilk
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1 tsp baking soda
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½ cup butter
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½ cup shortening
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2 cups white sugar
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5 eggs
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1 tsp vanilla extract
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1 cup flaked coconut
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1 tsp baking powder
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2 cups all-purpose flour
Frosting:
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8 oz cream cheese
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½ cup butter
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1 tsp vanilla extract
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4 cups confectioners’ sugar
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2 tbsp light cream
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½ cup chopped walnuts
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1 cup sweetened flaked coconut
Instructions
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Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
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In a small bowl, combine buttermilk and baking soda. Set aside.
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In a large bowl, cream butter, shortening, and sugar until fluffy.
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Beat in eggs, vanilla, buttermilk mixture, coconut, baking powder, and flour until just combined.
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Divide batter evenly into pans and bake 30–35 minutes. Cool completely.
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For frosting: Beat cream cheese, butter, and vanilla until smooth. Add sugar, then cream to desired consistency. Fold in walnuts and coconut.
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Frost cooled cake layers. Garnish with extra coconut or nuts if desired.
Notes
Prep Time: 20 minutes
Bake Time: 35 minutes
Total Time: ~1 hour
Servings: 12–14 slices
Storage: Refrigerate up to 5 days