Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting pans
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (227g) unsalted butter, softened, at room temperature (2 sticks)
  • 2 cups (400g) granulated sugar
  • 5 large eggs, separated, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk, at room temperature
  • 1 cup (85g) sweetened shredded coconut
  • 1 cup (100g) chopped pecans, toasted
  • 8 ounces (227g) cream cheese, softened, at room temperature
  • 1 cup (227g) unsalted butter, softened, at room temperature (2 sticks)
  • 8 cups (960g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons milk, or cream, if needed to adjust consistency

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, line bottoms with parchment paper rounds.
  2. Whisk together flour, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream together butter and sugar until light and fluffy.
  4. Beat in egg yolks one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
  6. Fold in the coconut and toasted pecans.
  7. In a clean, dry bowl, beat egg whites until stiff peaks form.
  8. Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate the whites.
  9. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  11. While the cakes are cooling, make the frosting. In a large bowl, beat cream cheese and butter until smooth and creamy.
  12. Gradually add the powdered sugar, beating until smooth. Stir in vanilla extract. Add milk or cream, one tablespoon at a time, until desired consistency is reached.
  13. Once the cakes are completely cool, frost the top of one cake layer, then place the second layer on top. Frost the top and sides of the cake.
  14. Garnish with extra toasted pecans or coconut flakes.