I cut the recipe in half, and then I added crushed candy canes to both the batter and the frosting…skipping the nuts. I was in total heaven eating a slice last night and can hardly wait for dessert this evening!

Thanks!! Cheers! sheila

•1/2 cup butter
•1/2 cup shortening
•2 cups white sugar
•5 eggs
•2 cups all-purpose flour
•1 teaspoon baking soda
•1/4 cup unsweetened cocoa powder
•1 cup buttermilk
•1 teaspoon vanilla extract
•1 cup shredded coconut
•1 cup chopped pecans
•1 cup cream cheese
•1/2 cup butter
•1/4 cup unsweetened cocoa powder
•4 cups sifted confectioners’ sugar
•1 cup chopped pecans
•1 teaspoon vanilla extract

•Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
•Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
•Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
•Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
•Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
•To Make Frosting: Cream the cream cheese and butter together. Sift confectioner’s sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.