Description
A rich, moist layered cake made with shredded coconut, chopped pecans, and buttermilk, frosted with a cream cheese icing for a classic Southern-style indulgence.
Ingredients
- 2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature, separated
- 2 cups cake flour (or all-purpose flour, gently spooned)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted
- 8 oz cream cheese, softened (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 3–4 cups powdered sugar (for frosting)
- ½ cup chopped pecans and ½ cup shredded coconut, for garnish
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour three 9-inch round cake pans; line bottoms with parchment paper.
- In a large bowl, beat 1 cup butter and 2 cups sugar until light and fluffy, about 3–4 minutes.
- Add egg yolks one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour. Mix until just combined.
- Stir in vanilla and almond extracts, coconut, and pecans by hand.
- In a clean bowl, beat egg whites until stiff peaks form. Gently fold into batter in three additions.
- Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- For frosting: Beat cream cheese and ½ cup butter until smooth. Add vanilla extract, then gradually beat in powdered sugar until thick and spreadable.
- Place one cake layer on a serving plate. Spread with frosting, top with second layer, frost, then top layer and frost the top and sides.
- Garnish with additional pecans and shredded coconut. Chill for at least 30 minutes before serving.
Notes
- Allow cream cheese frosting to chill briefly if too soft before spreading.
- To toast pecans, bake at 350 °F for 5–7 minutes until fragrant, watching closely.
- For deeper flavor, substitute half of the coconut with unsweetened coconut.
- Store covered in refrigerator for up to 5 days; bring slices to room temperature before serving.