Ingredients
• 2½ cups all-purpose flour • 1½ cups granulated sugar • 1 cup butter, softened • 4 egg whites • 1 cup buttermilk • 2 tsp vanilla extract • 2½ tsp baking powder • ½ tsp salt
FOR COCONUT PECAN FROSTING: • 1 cup brown sugar • ½ cup butter • ⅓ cup evaporated milk • 3 egg yolks • 1 tsp vanilla extract • 1½ cups shredded coconut • 1 cup chopped pecans
Instructions
- Preheat oven to 350°F
- Grease and flour three 9-inch round cake pans
- Cream butter and sugar until light and fluffy
- Add egg whites one at a time, beating well
- Mix in vanilla extract
- Combine flour, baking powder, and salt
- Alternate adding flour mixture and buttermilk
- Divide batter between pans
- Bake 25-30 minutes until toothpick comes clean
- Cool 10 minutes in pans, then turn out
- For frosting: combine brown sugar, butter, and milk
- Cook over medium heat, stirring constantly
- Add egg yolks and cook 5 minutes
- Remove from heat, add vanilla, coconut, and pecans
- Let cool slightly, then spread between layers
- Frost top and sides of cake
PREP TIME & NUTRITION: Prep Time: 30 mins, Cook Time: 30 mins, Total Time: 1 hour, Servings: 12, Calories: 420, Net Carbs: 45g, Fats: 24g, Protein: 5g