This recipe is one of my husband’s favorites. I make it only 1-2 times per year. This year, it was our Easter special. The cake itself is relatively easy. But it has a few special ingredients that make it a show-stopper! This is a definite crowd pleaser!
As always, your quality of ingredients, along with proper technique are what set your baking skills apart from the rest! You want to use fresh, quality nuts, coconut and only pure vanilla extract when you’re baking a treat like this! And attention to detail is key.
Trust me when I say that this is not difficult to make. But by paying attention to each step before proceeding to the next will make your end result perfect & delicious!
Cake Ingredients:
- 1 cup of Butter
- 2 cups of Sugar
- 5 eggs
- 1 cup of Buttermilk
- 1 tsp of Vanilla Extract
- 2 cups of Flour
- 1 tsp of Baking Soda
- 1/2 cup of Pecans (chopped)
- 3/4 cup of Coconut (shredded)
Tools: In order to get a fluffy, moist cake, you will need to use an electric mixer of some sort. You will also need 2 round 9″ cake pans and a roll of parchment paper!
Cake Directions:
- Start with adding your softened butter to a large mixing bowl. Then add the sugar. Beat until the mixture is fluffy and well-combined, scraping the side and bottom of the bowl as needed.
- Next, add your 5 eggs. Continue beating the mixture, increasing the speed to high as the eggs are incorporated in. Continue mixing for 6-12 minutes until the mixture increases in size (you will see the batter expand as the eggs fluff up in the batter). It is important that you are patient in this step. You will visibly notice the increase in texture as the eggs are whipped. If you skip this step, your cakes will cook unevenly and will be dense rather than fluffy and perfectly cooked!
- Slowly add the buttermilk, adding very slowly to allow the batter to take on the liquid without losing its fluffy texture.
- Add the vanilla and continue mixing for another minute.
- Reduce the speed of the mixer and slowly add the flour, allowing it to mix in gradually to the batter. Then add the baking soda in the same manner.
- Last, add the chopped pecans and shredded coconut to the batter, slowly mixing them in. Once they are fully incorporated into the batter, turn the mixer off.
- Pour the batter into two 9″ round cake pans. I like to line the bottom of my pans with parchment paper. It makes removing them a breeze!
Place your round cake pans with the cake batter into an oven, preheated to 350 degrees Fahrenheit. Set your timer for 20-25 minutes, watching toward the end to make sure your cake doesn’t burn. When the cake is set (the center is set and doesn’t jiggle or a toothpick inserted into the cake comes out clean), remove the cakes from the oven and let cool. When the cakes are cool, use a butter knife to gently scrape/cut the edges away from the pan. They should pop right out into your hand or onto a plate to begin assembly.
Frosting Ingredients:
- 16 ounces of Cream Cheese (softened)
- 4 Tbsp of Butter (softened)
- 4 1/4 cups of Powdered Sugar
- 2-4 Tbsp of Milk
- 1 tsp of Vanilla Extract
- 1/4 cup of Pecans (chopped)
Frosting Directions:
Using an electric mixer, combine the cream cheese and butter. Whip with mixer for about 5-10 minutes. Gradually add the powdered sugar, alternating with 1 Tbsp of milk per cup of sugar to reach desired consistency. Mixture should be pliable to spread on a cake but should not easily fall off a knife (should not be runny). Last, add vanilla extract and continue beating with mixer for another 5-10 minutes.
Spread 1/3 to 1/2 of frosting on the first round cake (set on a plate or serving dish). Spread evenly so that you have about 1/4″ of frosting covering the top and sides of the first round cake. Add additional frosting to the top (as needed) to evenly spread and create a flat surface on top (to make it easier to balance the second cake on top). Then carefully remove the second round cake from your baking pan (after releasing sides with the butter knife in the same manner) and place the second cake on top of the first, frosted round cake. Proceed to frost the remainder of the cake evenly on the top and sides.
Last, sprinkle the 1/4 cup of reserved, chopped pecans on the top of the cake. Serve & Enjoy!
(Serves 12-15)
Store in the refrigerator if you don’t enjoy the entire cake in one sitting!
