This holiday coconut pecan cake is topped with a luscious toffee cream, and garnished with toffee bits.

Holiday Coconut Cake

1/2 cup butter or margarine, softened
1/2 vegetable shortening
2 cups granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups MOUNDS Sweetened Coconut Flakes
1/2 cup chopped pecans
TOFFEE CREAM (recipe follows)
HEATH BITS 'O BRICKLE Toffee Bits (optional)

1. Heat oven to 350°F (175°C). Grease and flour 12-cup fluted tube pan.
2. Beat butter, shortening, sugar, egg yolks and vanilla until creamy. Add flour, baking soda and salt alternately with buttermilk, beating well. Stir in coconut and pecans.
3. Beat egg whites until stiff; fold into batter. Pour batter into prepared pan.
4. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
5. Frost with TOFFEE CREAM. Garnish with additional toffee bits, if desired. Cover; store leftover cake in refrigerator.

Makes 12 servings.

TOFFEE CREAM: Beat 2 cups cold whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract in large bowl until stiff. Fold in 1/2 cup HEATH BITS 'O BRICKLE Almond Toffee Bits. Makes about 4 cups.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.