CRANBERRY PECAN CAKE

FOR THE CAKE:
1/2 cup butter (1 stick; not margarine)
1/2 cup vegetable shortening
2 cups granulated sugar
5 eggs, separated
1 teaspoon baking soda
1 cup buttermilk
2 1/4 cups cake flour
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon coconut extract
2 cups sweetened flaked coconut
1 cup finely chopped pecans
3/4 cup finely chopped dried cranberries
1/2 teaspoon cream of tartar
FOR THE ICING:
1 (8 ounce) package cream cheese, softened to room temperature
1/2 cup butter, softened to room temperature (1 stick, not margarine)
1 (1 pound) box powdered sugar, sifted
1/2 teaspoon vanilla
1/2 teaspoon coconut extract
1 cup coarsely chopped pecans

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans.

In large mixing bowl, beat butter and shortening until light and fluffy; add sugar gradually and beat until fluffy. Add egg yolks, one at a time, beating well after each addition.

Dissolve baking soda in buttermilk; set aside.

Sift flour and salt and add alternately with buttermilk to batter. Blend well. Add vanilla, coconut extract, coconut, pecans and cranberries.

In clean bowl, beat egg whites and cream of tartar until stiff and carefully fold into cake mixture.

Pour batter into prepared pans and bake about 25 minutes, or until toothpick inserted in center comes out dry. Cool in pans 10 minutes, invert on cake rack; cool completely.

TO MAKE THE ICING:
Combine cream cheese and butter, blend until smooth. Gradually add sifted powdered sugar, vanilla and coconut extract, beating until smooth.

Spread between layers, on sides and top of cake. Sprinkle sides of cake with chopped pecans.

Makes 10 to 12 servings
Florence Neavoll, Salem, first place
Source: Oregon State Fair Softasilk Championship Cake contest, 2000