Ingredients
Scale
- 3 cups (297 g) pecan halves, divided 🥜
- ½ cup (120 g) sweetened shredded coconut, divided 🥥
- 2 2/3 cups (333 g) all-purpose flour 🌾
- 2 cups (400 g) granulated sugar 🍚
- 1 teaspoon baking powder 🧁
- 1/2 teaspoon baking soda 🧂
- 1 teaspoon kosher salt 🧂
- 12 tablespoons (170 g) unsalted butter, room temperature (1 ½ sticks) 🧈
- 5 large eggs, separated 🥚
- 1 1/2 cups buttermilk, room temperature 🥛
- 1 teaspoon vanilla extract 🍦
- 1/2 teaspoon almond extract 🌰
- 1/4 teaspoon cream of tartar ⚗️
- 1 cup (227 g) unsalted butter, room temperature (for frosting) 🧈
- 2 packages (8 oz each / 454 g total) cream cheese, room temperature 🧀
- 1 1/2 teaspoons vanilla extract (for frosting) 🍦
- 1/2 teaspoon almond extract (for frosting) 🌰
- 1/4 teaspoon kosher salt (for frosting) 🧂
- 8 cups (1,000 g) confectioners’ sugar 🍬
- 1–2 tablespoons heavy cream, as needed 🥛
Instructions
- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper.
- Spread pecans on one sheet and shredded coconut on the other. Toast in the oven 5–8 minutes until fragrant, watching closely so the coconut doesn’t overbrown. Cool completely.
- Roughly chop 1 1/2 cups toasted pecans for the cake batter and finely chop the remaining 1 1/2 cups for the frosting. Set both aside.
- Increase oven temperature to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment rounds.
- In the bowl of a stand mixer, combine flour, granulated sugar, baking powder, baking soda, and kosher salt. Briefly whisk to combine.
- With the mixer on medium, add the 12 tablespoons of softened butter one piece at a time until the mixture resembles coarse sand and the butter is incorporated.
- In a measuring cup or bowl, whisk together the egg yolks, buttermilk, vanilla extract, and almond extract until smooth.
- With the mixer on low speed, slowly drizzle the buttermilk mixture into the dry ingredients and mix just until combined, scraping the bowl as needed.
- Fold in the 1 1/2 cups roughly chopped toasted pecans and all of the toasted shredded coconut.
- In a clean bowl, beat the egg whites with the cream of tartar on medium-high speed until stiff, glossy peaks form, about 3–4 minutes.
- Gently fold the whipped egg whites into the batter in 2–3 additions until no white streaks remain, taking care not to deflate the mixture.
- Divide the batter evenly among the three prepared pans and bake 28–32 minutes, checking at 25 minutes. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool cakes in the pans 10–15 minutes, then invert onto wire racks and cool completely before frosting.
- For the frosting, beat 1 cup (227 g) softened butter and the cream cheese until smooth and creamy. Add the frosting vanilla, almond extract, and 1/4 teaspoon salt and mix to combine.
- Gradually add the confectioners’ sugar on low speed, then increase to medium and beat until smooth and fluffy. Add heavy cream 1 tablespoon at a time as needed to reach a spreadable consistency.
- Fold the finely chopped toasted pecans into the frosting.
- To assemble, place one cake layer on a serving plate and spread 1/4–1/2 cup frosting over it. Add the second layer and repeat, then top with the third layer.
- Frost the top and sides of the assembled cake with the remaining frosting and smooth. Chill the cake slightly (15–30 minutes) before slicing for cleaner cuts.
- Store leftover cake covered in the refrigerator for up to 4 days.