Pecan Cream Cake | Saveur
This showstopping dessert from Georgia home cook Cile Ellis packs three moist layers of vanilla cake with coconut, pecans, and cream cheese frosting.
Ingredients
- 8 tbsp. unsalted butter, softened, plus more for pans
- 2 cups flour, plus more for pans
- 1 tsp. baking soda
- <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
- 1 cup buttermilk
- 1 tsp. vanilla extract
- <sup>1</sup>⁄<sub>2</sub> cup vegetable shortening
- 2 cups sugar
- 5 eggs, separated
- 1 <sup>1</sup>⁄<sub>4</sub> cups shredded unsweetened coconut
- 1 cup finely chopped pecans
- 8 oz. cream cheese, softened
- 4 tbsp. unsalted butter, softened
- 3 <sup>1</sup>⁄<sub>2</sub> cups confectioners' sugar
- <sup>1</sup>⁄<sub>4</sub> cup roughly chopped pecans, toasted
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