A Very tasty pecan cream cake recipe. This is a family favorite recipe.
Preheat oven to 3500F.
Grease two 9 inch round cake pans.
Place the butter into a mixing bowl and with an electric mixer, beat butter at medium speed until fluffy.
Gradually beat in the sugar, mixing well.
Add egg yolks, 1 at a time, beating each one until blended.
Add vanilla; beat until blended.
Combine flour and baking soda together, then mix into the creamy mixture, alternately with adding the buttermilk.
Beat at low speed until blended after each addition. Stir in coconut.
Beat egg whites in a clean bowl until stiff peaks form; fold into batter.
Pour batter into cakepans.
Place into the preheated oven and bake for 25 minutes or until a toothpick inserted in center comes out clean.
Remove and place to cool in pans on wire racks for 10 minutes.
Remove cakes from pans, and cool completely on wire racks.
Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
Gradually add confectionersí sugar, beating at low speed until blended. Beat at high speed until smooth.
Put some of the frosting into a pipin bag if desired so you can pipe the decorate the cake as show.
Melt the chocolate and butter slowly in a small saucepan over low heat.
Donít use high heat. Stir occasionally. Shut off once melted.
Place one layer on a serving plate and top a thin layer of frosting then top cake layer. smooth frosting over top and sides of cake.
Decoratively pipe icing using a star tip on the top of the cake.
Gently use your fingertip to pat the toasted chopped pecans over the sides of the cake.
Drizzle the chocolate on top and garnish with a pecan.