Ingredients
For the cake:
2½ cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
½ tsp salt
5 large eggs, separated
1 cup vegetable oil
1 cup buttermilk
2 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans
For the frosting:
16 oz cream cheese (softened)
½ cup unsalted butter (softened)
4 cups powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and grease three 9-inch round pans.
2. Whisk together flour, baking soda, and salt.
3. In a large bowl, beat egg yolks and sugar until pale and fluffy.
4. Add oil, buttermilk, and vanilla; mix to combine.
5. Gradually add dry ingredients until just incorporated.
6. Fold in coconut and pecans.
7. In a separate bowl, beat egg whites to stiff peaks.
8. Gently fold the egg whites into the batter.
9. Divide the batter evenly between pans.
10. Bake for 22–25 minutes, until a toothpick comes out clean.
11. Let cool completely before frosting.
12. For the frosting, beat cream cheese and butter until smooth.
13. Add powdered sugar and vanilla, and mix until fluffy.
14. Frost the cooled cake layers, smoothing top and sides.
Notes
Chill cake layers before frosting for a smoother finish.
Toasted coconut can be used for added depth of flavor.
Store covered in the refrigerator for up to 4 days.
Cake layers can be frozen (unfrosted) for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 45g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg