Yields: 12 servings Prep time: 35 minutes Cook time: 25-30 minutes baking Chill time: 2+ hours Calories: Approx. 652 kcal per serving
A rich and tender buttermilk cake layered with coconut and pecans, frosted with a decadent pecan cream cheese frosting. This version makes a two-layer 9-inch cake. Toasting the pecans beforehand enhances their flavor (optional).
Ingredients
For the Cake Layers:
- 2/3 cup (approx. 151g) unsalted butter, softened (Modified: All Butter)
- 1 1/3 cups (approx. 267g) granulated sugar
- 3 large eggs, separated (yolks and whites reserved in separate bowls)
- 3/4 teaspoon pure vanilla extract
- 1/3 teaspoon almond extract (New Addition)
- 1 1/3 cups (approx. 160g) all-purpose flour
- 3/4 teaspoon baking soda
- 2/3 cup (approx. 160ml) buttermilk, at room temperature
- 1 cup (approx. 80g) sweetened shredded coconut
- 2/3 cup (approx. 75g) chopped pecans (optional: lightly toasted and cooled)
For the Pecan Cream Cheese Frosting:
- 8 oz (226g) block cream cheese, softened
- 1/2 cup (1 stick / 113g) unsalted butter, softened
- 4 cups (approx. 480g) confectioners’ (powdered) sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/2 cup (approx. 55g) chopped pecans (optional: lightly toasted and cooled)
Equipment:
- Two 9-inch round cake pans
- Parchment paper (optional, recommended)
- Electric mixer (stand or hand-held)
- Mixing bowls
- Rubber spatula
- Wire cooling racks
- Offset spatula (for frosting)
Instructions
- Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans. For easier removal, you can also line the bottoms with parchment paper circles, then grease and flour.
- (Optional) Toast Pecans: If desired, spread the total amount of pecans (2/3 cup + 1/2 cup = approx 1 1/6 cups) on a baking sheet and toast lightly in the preheated oven for 5-8 minutes, watching carefully until fragrant. Let cool completely before chopping and using.
- Cream Butter and Sugar: In a large bowl using an electric mixer, beat the 2/3 cup softened butter on medium speed until creamy. Gradually add the 1 1/3 cups granulated sugar and continue beating until the mixture is light and fluffy, about 3-4 minutes.
- Add Yolks and Flavors: Beat in the 3 reserved egg yolks one at a time, mixing well after each. Stir in the 3/4 tsp vanilla extract and 1/3 tsp almond extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the 1 1/3 cups all-purpose flour and 3/4 tsp baking soda.
- Alternate Wet and Dry: Add the flour mixture to the creamed butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix on low speed only until just combined after each addition; do not overmix.
- Stir in Coconut and Pecans: Gently stir in the 1 cup shredded coconut and 2/3 cup chopped pecans (toasted or untoasted).
- Beat and Fold Egg Whites: In a separate, clean, dry bowl using clean beaters, beat the 3 reserved egg whites on high speed until stiff peaks form (they should hold their shape but still look glossy, not dry). Gently fold about one-quarter of the beaten egg whites into the cake batter to lighten it. Then, carefully fold in the remaining egg whites in two more additions until just combined – be careful not to deflate the whites too much.
- Bake: Divide the batter evenly between the two prepared cake pans and spread gently. Bake for 25-30 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans on wire racks for 10-15 minutes. Then, carefully invert the cakes onto the wire racks, remove the pans (and parchment, if used), and let them cool completely.
- Make Frosting: While the cakes cool, prepare the frosting. In a large bowl using the electric mixer, beat the 8 oz softened cream cheese and 1/2 cup softened butter together until smooth and creamy. Gradually beat in the 4 cups sifted powdered sugar on low speed until combined, then increase speed to medium-high and beat until light and fluffy. Beat in the 1 tsp vanilla extract. Stir in the 1/2 cup chopped pecans (toasted or untoasted).
- Assemble and Frost: Place one cooled cake layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second cake layer on top. Use the remaining frosting to cover the top and sides of the entire cake, smoothing it with an offset spatula or creating decorative swirls.
- Chill: Refrigerate the frosted cake for at least 1-2 hours before slicing and serving. This allows the frosting to set properly.
- Serve: Slice the chilled cake into 12 portions. Store leftovers tightly covered in the refrigerator for up to 3-4 days.
Estimated Nutritional Information (Per Serving – 1 of 12)
- Calories: approx. 652 kcal
- Total Fat: approx. 38g
- Saturated Fat: approx. 20g
- Total Carbohydrates: approx. 76g
- Dietary Fiber: approx. 2g
- Total Sugars: approx. 60g
- Protein: approx. 5g* (Recalculated)
- Sodium: approx. 280mg (Recalculated)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, including standard sweetened coconut, pecans, full-fat cream cheese, and buttermilk. Actual values may vary based on specific brands and precise measurements. Recalculation suggests higher protein/sodium than original thought process but overall calories are similar).
