2CupsAll Purpose Flour or Gluten Free All Purpose Flour
1tspBaking Soda
1CupButtermilk
1tspVanilla Extract
5Eggs (Room Temperature)
1/4CupShaved Coconut
1CupChopped Pecans
Frosting
8ozPackage Cream Cheese (Room Temperature)
1/2CupButterSoftened
2CupsPowdered Sugar
1tspVanilla Extract
1CupChopped Pecans
Instructions
Cake:
Preheat oven to 350°F.
Cream together the butter and sugar, beating well.
Add in the flour and baking soda, continue mixing.
Add buttermilk and vanilla, continue mixing.
Add each egg one at a time.
Stir in the coconut and pecans.
Pour into 2 greased 9 inch cake pans.
Bake in the oven at 350°F for 30 minutes or until when poked with a toothpick in the deepest part of the cake, the toothpick comes out clean.
Let cool for 5 minutes before carefully releasing from the pan.
Fully cool on a wire rack before frosting.
Frosting:
Cream the cream cheese and butter then add in the powdered sugar. Beat this well adding in the vanilla extract, mixing in the nuts.
It should have a similar consistency to butter cream, slightly thinner. Carefully frost the cake when fully cooled.
Notes
This cake can be made with gluten-free all-purpose flour with a 1:1 swap.Nutritional Information will vary depending on how many slices the cake is cut into and the exact ingredients used.