Tips for Success
Bring eggs and butter to room temperature before starting. Don’t overmix the batter to keep the cake light and tender. Toast the pecans for added depth of flavor. Allow cakes to cool completely before frosting.
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
For the frosting:
1 (8 oz) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
½ cup chopped pecans (optional, for garnish)
Additional coconut for garnish (optional)
Directions
Preheat oven to 350°F. Grease and flour three 9-inch round cake pans. In a large bowl, cream together butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in vanilla. In a separate bowl, whisk together flour and baking soda. Add to the creamed mixture alternately with buttermilk. Fold in coconut and pecans. In a clean bowl, beat egg whites until stiff peaks form, then gently fold into the batter. Divide evenly among the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely. For the frosting, beat cream cheese and butter until smooth. Add vanilla, then gradually beat in powdered sugar until fluffy. Frost cooled cakes and garnish with pecans and coconut if desired.
Additional Tips or Variations
Use a hand mixer or stand mixer for smoother frosting. Add a dash of almond extract for extra depth. For a two-layer version, divide batter between two pans and bake a few minutes longer. You can also bake this in a 9×13-inch pan for a simpler serving style.