Ingredients:

  • 2.25 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • 0.5 cup toasted shredded coconut
  • 0.5 cup toasted pecan halves

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper.
  2. In a small skillet over medium heat, lightly toast the pecans and shredded coconut until golden brown and fragrant.
  3. Cream together the softened butter and granulated sugar until the mixture is pale and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Alternately add the dry ingredients and buttermilk to the butter mixture, stirring until just combined.
  7. Gently fold the toasted coconut and pecans into the batter.
  8. Spread the batter evenly into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  9. While the cake cools, beat the softened cream cheese and butter together until smooth.
  10. Add powdered sugar, vanilla extract, and heavy cream, beating until the frosting is stable and fluffy.
  11. Frost the cooled cake using an offset spatula and garnish with the remaining toasted coconut and pecan halves.