Ingredients

For the cake:
• 1 cup (2 sticks / 230g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 5 large eggs
• 3 cups (375g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

For the cream cheese frosting:
• 8 oz (225g) cream cheese, softened
• ½ cup (1 stick / 115g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Optional garnish:
• Toasted coconut flakes
• Extra chopped pecans

Instructions

Cake: Preheat oven to 350°F (175°C). Grease and flour two 9″ round pans (or line a 9×13″ pan).
Beat butter and sugar until light and fluffy (~3 min). Add eggs one at a time, beating well after each.
Whisk flour, baking soda, and salt. Alternate adding dry ingredients and buttermilk to batter, beginning and ending with flour. Mix until just combined.
Stir in vanilla, coconut, and pecans.
Divide batter between pans. Bake 25–30 min (or 35–40 min for sheet cake) until a toothpick comes out clean. Cool completely.
Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and salt. Whip until fluffy.
Assemble: Frost between layers, then top and sides. Press toasted coconut or pecans onto sides if desired.