Ingredients:
5 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup unsalted butter, softened
2 cups granulated sugar
1 teaspoon baking soda
1 cup buttermilk
1 cup chopped pecans, toasted
1 cup sweetened shredded coconut, toasted
For the Cream Cheese Frosting:
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
4 cups powdered sugar
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Instructions:
Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Beat in the egg yolks one at a time, then add the vanilla extract and mix well.
In another bowl, sift together the all-purpose flour and baking soda.
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, and mix until well combined.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
Fold in the chopped pecans and toasted coconut until evenly distributed.
Divide the batter equally among the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
For the Cream Cheese Frosting:
In a mixing bowl, beat together the softened butter and cream cheese until smooth and creamy.
Add the vanilla extract and mix until combined.
Gradually add the powdered sugar, beating until the frosting is smooth and spreadable