Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
Directions:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg yolks one at a time, then stir in the vanilla extract.
In a separate bowl, combine the flour and baking soda. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk.
In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Stir in the shredded coconut and chopped pecans.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Cream Cheese Frosting:
1 cup unsalted butter, softened
16 oz cream cheese, softened
2 teaspoons vanilla extract
8 cups powdered sugar
Additional shredded coconut and chopped pecans for garnish
In a large mixing bowl, beat together the butter, cream cheese, and vanilla extract until smooth.
Gradually add the powdered sugar, beating until creamy and spreadable.
Once the cakes have cooled, frost between the layers, on top, and around the sides.
Garnish with shredded coconut and chopped pecans, if desired.
Kitchen Equipment Needed
To create this divine dessert, you’ll need the following kitchen equipment:
Three 9-inch round cake pans
Mixing bowls
Electric mixer
Rubber spatula
Wire racks
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