Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped toasted pecans
For the Cream Cheese Frosting:
- 16 oz (2 packages) cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
For Decoration:
- ½ cup toasted shredded coconut
- ½ cup toasted pecans
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the shredded coconut and chopped toasted pecans.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no streaks remain.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Toasting Tip: To toast the coconut and pecans, spread them in a single layer on separate baking sheets. Toast in a 350°F oven for 5-10 minutes, stirring occasionally, until golden and fragrant.
- Storage: The cake can be stored in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best flavor.
- Substitutions: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.