Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, then flour pans. Process coconut in food processor until finely ground, about 1 minute. Combine coconut, buttermilk, and vanilla in 2-cup liquid measuring cup and let sit until coconut is slightly softened, about 10 minutes; reserve. | 2. Combine flour, baking powder, salt, and baking soda in bowl. Using stand mixer fitted with paddle, beat butter, shortening, and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of reserved coconut-buttermilk mixture, scraping down bowl as needed. Add ¾ cup pecans and give batter final stir by hand. | 3. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 28 to 32 minutes. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.). | 4. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream of coconut, vanilla, and salt and beat until smooth, about 30 seconds. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Refrigerate until ready to use. | 5. When cakes are cooled, spread 1½ cups frosting over 1 cake round. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Press remaining pecans onto sides of cake. Serve. (Cake can be refrigerated for up to 2 days. Bring to room temperature before serving.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cake				-	-	-	-
coconut	1 1/2	cups	sweetened flaked toasted	424.8	18.276	3.9960000000000004	40.188
buttermilk	1	cup		-	-	-	-
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
cake flour	2 1/2	cups		1239.85	267.2528	28.085	2.9455
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
butter	12	tablespoons	unsalted cut softened	1026.0	47.141999999999996	32.058	86.4
vegetable shortening	4	tablespoons	cut	460.8	0.0	0.0	51.2
sugar	1 3/4	3/4		1410.465	352.793	0.0	0.0
egg	5			357.5	1.8	31.4	23.775
pecan	2	cups		572.6933	107.32799999999999	11.7867	12.064
				-	-	-	-
butter	12	tablespoons	unsalted softened	1221.768	0.1022	1.4484	138.2114
confectioner ' sugar	2 1/4	cups		-	-	-	-
cream coconut	1/2	cup		396.0	7.98	4.356	41.61600000000001
vanilla extract	1/2	teaspoon		24.191999999999997	1.0626	0.005	0.005
salt	1	pinch		-	-	-	-
cream cheese	16	ounces	cut softened	1338.12	15.876	32.2056	129.7296

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.