Instructions:
Step 1
First, preheat oven to 350°F (175°C). Prepare three 9-inch cake pans by greasing and flouring them.
Step 2
Cream butter and sugar until fluffy. Add the egg yolks one at a time, beating well after each addition.
Step 3
Mix flour with baking soda. Alternate adding flour mixture and buttermilk to the batter. Stir in vanilla, coconut, and pecans.
Step 4
Beat the egg whites until stiff peaks form, then gently fold them into the batter, then divide evenly among pans.
Step 5
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Step 7
Beat cream cheese and butter until smooth. Add vanilla. Gradually beat in powdered sugar until fluffy. Stir in pecans.
Step 8
Frost each cake layer and the top and sides of the cake.
Pro Tips:
Use Room Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for a smooth batter and frosting.
Beat Egg Whites Well: Whip egg whites to stiff peaks for a light, airy cake.
Fold Gently: Fold beaten egg whites into the batter carefully to maintain fluffiness.
Divide Batter Evenly: Weigh the batter for even layers.
Adjust Frosting Consistency: Add milk or powdered sugar to achieve the right texture.
Chill Before Serving: Refrigerate the cake for easier slicing.
Toast Pecans: Toasting pecans enhances their flavor.
Store Properly: Keep in the refrigerator for up to 5 days, and let slices come to room temperature before serving.
Nutritional Information:
Serving Size: 1 slice (based on 12 slices per cake)
Calories: ~650 kcal.
Total Fat: 35g.
Saturated Fat: 18g.
Trans Fat: 0g.
Cholesterol: 140mg.
Sodium: 300mg.
Total Carbohydrates: 78g.
Dietary Fiber: 2g.
Sugars: 60g.
Protein: 7g.
Vitamin A: 15% DV.
Calcium: 8% DV.
Iron: 6% DV.