Ingredients
Method
- Preheat oven to 350°F. Spray three 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper circles. Set aside.
- In a medium bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking soda. Set aside.
- Separate 5 large eggs, placing yolks in one bowl and whites in a separate, clean bowl. Using a hand mixer or stand mixer with a whisk attachment, beat the egg whites on high speed until stiff peaks form, about 3-4 minutes. Set aside.
- In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat ½ cup softened butter and ½ cup shortening on medium speed until light and fluffy, about 2-3 minutes.
- Add 2 cups granulated sugar and beat until well combined, about 2 more minutes. Add the 5 egg yolks one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract.
- With the mixer on low speed, alternately add the flour mixture and 1 cup buttermilk, beginning and ending with the flour mixture (flour – buttermilk – flour – buttermilk – flour). Mix just until incorporated — do not overmix!
- Using a wooden spoon or spatula, stir in 1 cup shredded coconut and 1 cup chopped pecans by hand.
- Gently fold the beaten egg whites into the batter in two or three additions using a rubber spatula, being careful not to deflate them.
- Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely, at least 1 hour.
- To make the frosting: Beat 16 oz softened cream cheese and ½ cup softened butter together on medium speed until completely smooth, about 3 minutes. Mix in 2 teaspoons vanilla extract. Gradually add 4 cups sifted powdered sugar, beating on low at first, then increasing to medium-high until fluffy and smooth.
- Place one cooled cake layer on a serving plate or cake stand. Spread about 1 cup of frosting evenly over the top. Place second layer on top and repeat. Add the third layer and frost the top and sides of the entire cake with the remaining frosting.
- Press ½ cup toasted shredded coconut and ½ cup toasted chopped pecans onto the sides and top of the frosted cake for garnish. Serve at room temperature!
Nutrition
Notes
Make ahead: Cake layers can be baked one day ahead. Let them cool completely, wrap tightly in plastic wrap, and store at room temperature overnight. Frost the next day. The fully assembled cake can be covered and refrigerated for up to 3 days — let slices come to room temperature for 15-20 minutes before serving for the best flavor.
Freezing: This cake freezes beautifully for up to 3 months. Wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil to protect against freezer burn. Thaw overnight in the refrigerator.
Buttermilk substitute: No buttermilk on hand? Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill to the 1-cup line with whole milk. Stir and let sit for 5 minutes before using.