Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 large eggs, separated
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 2-1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 tsp. baking soda
- 1 cup buttermilk
- 1 cup sweetened flaked coconut
- 2/3 cup finely chopped pecans
- 2 tsp. vanilla extract
- Chocolate Cream Cheese Frosting, recipe follows
- Garnish: pecan halves
Directions
Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.
Beat butter and shortening until creamy; gradually add sugar, beating well.
Add egg yolks, 1 at a time, beating until blended after each addition.
Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. #Beat at low speed until blended after each addition.
Stir in coconut, chopped pecans, and vanilla.
Fold in egg whites.
Pour batter into 3 greased and floured 8-inch round cake pans.
Bake at 325° F., for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes.
Remove cake layers to wire racks, and cool completely.