Coconut Layer Cake

• 5 large eggs,
• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 cups sweetened shredded coconut
• 1/2 cup chopped pecans
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 cup sweetened shredded coconut, toasted
• Pecan halves

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325u0b0. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
2. Cream butter, shortening and sugar until light and fluffy. Add vanilla and egg yolks, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans.
3. With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans.
4. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
5. For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves. Store in refrigerator.

eggs, butter, shortening, sugar, vanilla, flour, baking soda, buttermilk, coconut, pecans, cream cheese, butter, sugar, vanilla, coconut, halves

Taken from www.tasteofhome.com/recipes/coconut-layer-cake/ (may not work)