Ingredients:
5 large eggs, separated
1 teaspoon vanilla extract
1 cup unsalted butter, softened
2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup shredded coconut
1 cup chopped pecans
For the Cream Cheese Frosting:
1/2 cup unsalted butter, softened
16 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
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Instructions:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg yolks, one at a time, then stir in the vanilla extract.
In a separate bowl, sift together the flour and baking soda. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk.
Stir in the shredded coconut and chopped pecans.
In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Divide the batter evenly among the prepared cake pans.
Bake in the preheated oven for 25 to 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 remove them from the pans and transfer to wire racks to cool completely.
For the Cream Cheese Frosting:
In a large mixing bowl, beat together the cream cheese and butter until smooth.
Gradually add the powdered sugar, beating until light and fluffy.
Stir in the vanilla extract