Ingredients
Cake:
1 cup buttermilk
1 tsp baking soda
½ cup butter
½ cup shortening
2 cups white sugar
5 eggs
1 tsp vanilla extract
1 cup flaked coconut
1 tsp baking powder
2 cups all-purpose flour
Frosting:
8 oz cream cheese
½ cup butter
1 tsp vanilla extract
4 cups confectioners’ sugar
2 tbsp light cream
½ cup chopped walnuts
1 cup sweetened flaked coconut
Instructions
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a small bowl, combine buttermilk and baking soda. Set aside.
In a large bowl, cream butter, shortening, and sugar until fluffy.
Beat in eggs, vanilla, buttermilk mixture, coconut, baking powder, and flour until just combined.
Divide batter evenly into pans and bake 30–35 minutes. Cool completely.
For frosting: Beat cream cheese, butter, and vanilla until smooth. Add sugar, then cream to desired consistency. Fold in walnuts and coconut.
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