Layers of toasted pecan and coconut loaded cake and a smooth cream cheese frosting come together in this easy and elegant cake recipe!
You'll need a few ingredients to make this easy recipe, so round them up and let's get started!
Combine the flour, baking soda, and salt.
Beat the butter, shortening, sugar, and extracts until light and fluffy.
Add the egg yolks, one at a time. Then add the dry ingredients and buttermilk.
Whip the egg whites on high speed until stiff peaks form.
Fold the egg whites into the batter along with coconut and toasted pecans.
Divide the batter evenly between 3 cake pans and bake for 25-30 minutes.
Allow the cakes to cool for a few minutes before transferring them to a cooling rack to cool completely.
Beat the cream cheese until smooth. Then whip the heavy whipping cream, powdered sugar, and vanilla extract and fold it into the cream cheese.
Spread frosting over the top of the first cake layer and repeat for the second and third layers. Then frost the outside of the cake.
Press the toasted coconut into the sides, pipe the remaining frosting around the top edge, and sprinkle with pecan crumbles.
Pop the cake in the refrigerator until it’s time to serve. Then grab a slice and dig in.