★Ingredients
1 teaspoon baking soda
1 cup buttermilk
2 cups granulated sugar
1/2 cup unsalted butter, softened
5 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup shredded coconut
1 cup chopped pecans
For Frosting
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 teaspoon vanilla extract
4 cups powdered sugar
1 cup chopped pecans
★Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a small bowl, mix the buttermilk and baking soda; set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg yolks one at a time, then stir in vanilla.
Beat in the flour alternately with the buttermilk mixture, beginning and ending with the flour. Stir in pecans and coconut.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
Divide batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
For Frosting
In a large bowl, beat butter, cream cheese, and vanilla until creamy. Gradually add powdered sugar, beating until smooth.
Stir in chopped pecans.
Frost the cooled cake layers, stacking them as you go. Frost the top and sides of the cake.
Enjoy!