Ingredients:

  • 1 cup (225g) unsalted butter, softened to 65°F
  • 2 cups (400g) granulated white sugar
  • 5 large eggs, separated and room temperature
  • 2 cups (250g) all-purpose flour, sifted
  • 1 tsp baking soda
  • 1 cup (240ml) full-fat buttermilk, room temperature
  • 1 tbsp pure vanilla bean paste or extract
  • 1 cup (100g) sweetened shredded coconut, finely chopped and toasted
  • 1 cup (110g) finely chopped pecans, toasted
  • 16 oz (450g) full-fat brick style cream cheese, cold but pliable
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 4.5 cups (560g) confectioners' sugar, sifted
  • 0.5 cup (55g) chopped pecans, for garnish
  • 1 pinch fine sea salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch or 9-inch round cake pans with parchment paper.
  2. In a dry skillet over medium heat, lightly toast the shredded coconut and chopped pecans until fragrant and golden. Set aside to cool.
  3. In a stand mixer fitted with the paddle attachment, cream 1 cup of butter and granulated sugar until light and fluffy, about 5 minutes.
  4. Add egg yolks one at a time, beating well after each addition. Mix in the vanilla bean paste.
  5. Whisk together the sifted flour and baking soda. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.
  6. Stir in the toasted coconut and 1 cup of toasted pecans by hand.
  7. In a separate clean bowl, whip the 5 egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions using a rubber spatula to maintain aeration.
  8. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
  10. Prepare frosting: Beat 16 oz cream cheese and 1 cup butter until smooth. Gradually add powdered sugar and a pinch of salt, beating until silky. Frost between layers and over the top and sides of the cake. Garnish with remaining 0.5 cup pecans.