Ingredients
✓ 1 cup (2 sticks) butter, room temperature
✓ 1 1/2 cups sugar
✓ 4 large eggs, room temperature
✓ 1 1/2 cups all-purpose flour
✓ 1 1/2 teaspoons baking soda
✓ 1/2 teaspoon salt
✓ 1 cup buttermilk, room temperature
✓ 1 teaspoon vanilla extract
✓ 1/2 teaspoon almond extract
✓ 8 ounces cream cheese, room temperature
✓ 1/2 cup butter, room temperature
✓ 3 cups powdered sugar
✓ 1/2 teaspoon vanilla extract
✓ 1/4 teaspoon salt
✓ 1/2 cup chopped pecans
✓ 1/2 cup shredded coconut
Instructions
✓ Preheat oven to 350°F
✓ Separate egg whites from yolks
✓ Whip egg whites to stiff peaks
✓ Cream butter and sugar until fluffy
✓ Add egg yolks one at a time
✓ Mix flour, baking soda, and salt in a separate bowl
✓ Alternately add flour mixture and buttermilk to butter mixture
✓ Fold in whipped egg whites gently
✓ Add vanilla and almond extract
✓ Pour batter into prepared cake pans
✓ Bake for 25-30 minutes or until a toothpick comes out clean
✓ Cool completely in pans before frosting
✓ Beat cream cheese and butter until smooth
✓ Gradually add powdered sugar and vanilla
✓ Add salt
✓ Spread frosting over cooled cake
✓ Sprinkle with pecans and coconut before serving
Notes
Room-temperature ingredients ensure proper emulsification. Toast pecans and coconut in the oven at 350°F for 5-7 minutes before using. Store at room temperature for up to 3 days in an airtight container. Let cake come to room temperature before serving to maintain creamy texture.
Nutrition
- Calories: 342
- Sugar: 32
- Sodium: 90
- Fat: 17
- Carbohydrates: 48
- Fiber: 1
- Protein: 4