INGREDIENTS :
Cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups all-purpose flour
- 2 cups sugar
- 5 eggs
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon shredded coconut
- 1 cup pecans, roughly chopped
Icing:
- 1 cup (2 stick) unsalted butter, room temperature
- 1 (8 oz.) package cream cheese, room temperature
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup pecans, roughly chopped
- 1/4 teaspoon salt
PREPARATION :
- Preheat oven to 350º F and lightly grease a jelly roll baking sheet with butter or non-stick spray.
- In a medium bowl, whisk together flour, baking soda and salt, then set aside.
- In a large bowl or mixer, cream together butter and sugar for 4-5 minutes, or until fluffy and lightened in color.
- Add eggs and beat until fully incorporated, then mix in vanilla extract.
- Beginning and ending with the dry ingredients, alternate between adding flour mixture and buttermilk mixture to cake mix, mixing until just incorporated.
- Fold in coconut and pecans, then pour batter into greased baking sheet.
- Place in oven and bake for 17-20 minutes, or until toothpick inserted in center comes out mostly clean. Remove from oven and let cool
- Start frosting by creaming butter and cream cheese together in a large bowl or mixer. 3-4 minutes, or until fluffy.
- Working gradually, add in powdered sugar and salt, mixing until combined, then beat in vanilla extract and shredded coconut.
- Frost cake and top with chopped pecans. Slice, serve and enjoy!
Recipe adapted from Chattavore
