Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Gradually add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Fold in shredded coconut and chopped pecans.
- Pour batter into prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, beat together cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.
- Slice and serve.
If you want, I can also create a short, snappy version for your blog or social media post that’s visually appealing and easy to follow. Do you want me to do that?