Servings: 10–12
Prep Time: ~25 minutes
Bake Time: 25–30 minutes
🛒 Ingredients
Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup shortening (or use all butter)
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed for consistency)
- Extra pecans & coconut for garnish
🥣 Instructions
1. Prep
- Preheat oven to 350°F (175°C)
- Grease and flour 3 round cake pans (8-inch)
2. Mix Dry Ingredients
- Whisk flour, baking soda, and salt in a bowl.
3. Cream Butter & Sugar
- Beat butter, shortening, and sugar until light and fluffy (3–5 minutes).
4. Add Egg Yolks
- Add yolks one at a time, mixing well after each.
- Stir in vanilla.
5. Combine Wet & Dry
- Alternate adding flour mixture and buttermilk, beginning and ending with flour.
6. Fold in Texture
- Stir in coconut and pecans.
7. Whip Egg Whites
- Beat egg whites to stiff peaks.
- Gently fold into batter (this keeps the cake light).
8. Bake
- Divide batter evenly between pans.
- Bake 25–30 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
🧁 Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually.
- Mix in vanilla and enough milk to reach spreadable consistency.
🎂 Assemble
- Layer cake with frosting between each layer
- Frost top and sides
- Sprinkle with toasted pecans and coconut
💡 Tips for the Best Cake:
- Room temperature ingredients = smoother batter
- Toast the pecans and coconut for deeper flavor
- Don’t skip whipping egg whites—it gives that signature fluffy texture
- Chill slightly before slicing for cleaner cuts
✨ Optional Variations:
- Add a hint of almond extract for extra depth
- Use walnuts instead of pecans
- Turn into cupcakes (bake ~18–20 minutes)