Ingredients
For the cake:
2 cups granulated sugar
6 large eggs, separated
1 cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans or walnuts
For the cream cheese frosting:
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 lb powdered sugar (about 4 cups)
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Prepare the cake batter:
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add egg yolks one at a time, beating well after each addition.
Combine dry ingredients:
In a separate bowl, whisk together the flour and baking soda.
Alternate adding dry ingredients and buttermilk:
Gradually add the flour mixture to the creamed mixture, alternating with buttermilk. Begin and end with the flour mixture. Mix well after each addition.
Stir in vanilla extract.
Fold in coconut and nuts:
In a small bowl, combine shredded coconut and chopped nuts.
Fold the coconut and nuts into the batter.
Beat egg whites:
In another bowl, beat the egg whites until stiff peaks form.
Incorporate egg whites into batter:
Gently fold beaten egg whites into the batter until well combined.
Bake:
Divide the batter evenly among the prepared cake pans.
Bake in preheated oven for 25-30 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.
Prepare the frosting:
In a mixing bowl, beat together the softened butter and cream cheese until smooth and creamy.
Gradually add powdered sugar, beating well after each addition.
Stir in vanilla extract.
Enjoy.