Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans or walnuts
- 1/2 cup vegetable oil
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or heavy cream (adjust for desired consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Make the cake:
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the shredded coconut, chopped nuts, and vegetable oil.
- Bake the cake:
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the cream cheese frosting:
- Beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, vanilla extract, and milk. Beat until fluffy and smooth.
- Assemble the cake:
- Place one layer of cake on a serving plate. Spread a generous amount of cream cheese frosting on top.
- Add the second layer of cake and repeat with frosting. Top with the third layer of cake and frost the entire cake.
- Garnish with additional coconut and pecans if desired.
- Serve and enjoy!
Let the cake chill in the fridge for about an hour to allow the frosting to set before slicing.