Ingredients
The Cake Layers
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3 cups all-purpose flour
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2 cups granulated sugar
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1 tsp baking soda & 1 tsp baking powder
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½ tsp salt
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1 cup (2 sticks) unsalted butter (softened)
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1 ½ cups buttermilk (room temperature)
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5 large eggs (separated into yolks and whites, room temperature)
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2 tsp vanilla extract & 1 tsp almond extract
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1 ½ cups sweetened shredded coconut
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1 ½ cups pecans (toasted and chopped)
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¼ tsp cream of tartar (for the egg whites)
Cream Cheese Frosting & Decoration
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24 oz. (3 blocks) cream cheese (softened)
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1 ½ cups (3 sticks) unsalted butter (softened)
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2 tsp vanilla extract & 1 tsp almond extract
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9 cups powdered sugar & ¼ tsp salt
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Decoration: 1 cup finely chopped toasted pecans, 1 cup toasted coconut, whole pecan halves
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with circles of parchment paper. Spread all your pecans and coconut onto a baking sheet and toast them in the oven for 5–8 minutes until fragrant and lightly golden. Set aside to cool completely.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a clean, oil-free bowl, beat the 5 egg whites with the cream of tartar until stiff peaks form; set aside. In a large mixing bowl, cream 1 cup of butter and the granulated sugar on high speed for a full 5 minutes until light and fluffy. Beat in the egg yolks one at a time, followed by the vanilla and almond extracts.
Alternate adding the dry flour mixture and the buttermilk to the creamed butter, beginning and ending with the flour (3 additions of flour, 2 of buttermilk). Mix on low just until combined. Gently fold in the 1 ½ cups of coconut and chopped pecans. Finally, use a rubber spatula to carefully fold in the beaten egg whites in three batches until just combined—do not stir roughly or you will lose the air.
Divide the batter evenly among the three prepared pans. Bake for 25–30 minutes until the surfaces spring back lightly and a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely to room temperature.
In a large bowl, beat the softened cream cheese and 1 ½ cups of butter together until silky smooth. Mix in the vanilla and almond extracts. Gradually add the 9 cups of powdered sugar and salt on low speed. Once incorporated, increase the speed to medium-high and whip for 5 minutes until light, fluffy, and cloud-like.
Level the tops of your cooled cake layers with a serrated knife if needed. Place the first layer on a cake plate and spread 1 cup of frosting over it. Repeat with the second layer. Place the final layer on top. Spread a thin layer of frosting over the top and sides of the entire cake to create a “crumb coat.” Chill the cake in the fridge for 15 minutes to lock the crumbs in.
Frost the entire cake smoothly with the remaining frosting. Mix the remaining 1 cup of toasted coconut and 1 cup of chopped pecans together, then gently press them around the bottom half of the cake. Pipe decorative swirls of frosting around the top rim and place a whole pecan half onto each swirl.
Notes
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Whipping the Whites: Ensure your bowls and beaters are absolutely clean and free of grease before whipping the egg whites. Even a microscopic drop of fat or egg yolk can prevent the whites from expanding into stiff peaks.
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The Powdered Sugar Volume: Nine cups of powdered sugar creates a sturdy, highly pipeable frosting perfect for structural layer cakes. If you prefer a less sweet frosting, you can reduce it to 6 or 7 cups, though the frosting will be slightly softer.
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Make-Ahead Strategy: This cake tastes even better after chilling overnight because the moisture from the cream cheese frosting softens the nutty crumb layers. Keep it tented or in a cake carrier in the refrigerator, and bring it to room temperature for 30 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Cuisine: American
- Diet: Vegetarian