Description
A delicious coconut pecan layer cake with cream cheese frosting.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 large eggs (separated)
- 1 cup unsalted butter (softened to room temperature)
- 1 ¾ cups granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 1 cup buttermilk (room temperature)
- 1 cup sweetened shredded coconut
- ½ cup toasted chopped pecans
- 16 ounces cream cheese (softened to room temperature)
- 1 cup unsalted butter (softened to room temperature)
- 6 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup toasted shredded coconut
- ½ cup toasted chopped pecans
Instructions
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Grease and line three 9-inch (23 cm) round cake pans with parchment and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until stiff peaks form, and set aside.
- In a separate large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and beat again until fully mixed. Stir in the vanilla and almond extract.
- Add half the flour mixture and mix, followed by half of the buttermilk, followed by the remaining flour and buttermilk. Mix well after each addition.
- Gently fold in the whipped egg whites in three smaller batches, followed by the coconut and pecans.
- Divide the batter evenly between the 3 prepared pans and bake in the oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow it to cool for 10 minutes before removing it to a cooling rack to cool completely.
- In a large bowl, cream the cream cheese and butter until smooth.
- Add the powdered sugar and mix until smooth. Stir in the vanilla extract.
- Spread 1 cup of frosting between the cake layers, then spread the remaining frosting on the tops and sides of the cake. Decorate the top border if desired.
- Reserve 1 tablespoon of toasted coconut, then mix together the remaining toasted coconut and toasted pecans. Press the mixture halfway up the sides of the cake, then sprinkle the toasted coconut on top of the cake.
Notes
- Ensure all ingredients are at room temperature before starting.
- Store cake in an airtight container to keep it fresh.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg