Ingredients Jump to Instructions ↓

  1. Cake Batter

  2. 2 cups 396g / 13oz Sugar

  3. 1/2 cup 118ml Vegetable oil

  4. 5 Eggs - separated

  5. 2 cups 125g / 4.4oz Flour

  6. 1 teaspoon 5ml Baking soda

  7. 1/2 cup 118ml Ground pecans

  8. 1 cup 237ml Buttermilk

  9. Frosting

  10. 1/2 cup 99g / 3 1/2oz Butter - at room temperature

  11. 8 oz 227g Cream cheese - at room temperature

  12. 1 1/2 lbs 681g / 24oz Powdered sugar

  13. 1 teaspoon 5ml Pure vanilla extract

  14. 2 tablespoons 30ml Milk

  15. 1 cup 237ml Pecan pieces

  16. 1 cup 93g / 3 1/3oz Freshly-grated coconut

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Lightly grease and flour three 8-inch cake pans.

  2. Using an electric mixer, cream the sugar and butter. With the mixer running, add the oil and incorporate thoroughly. Add the egg yolks, one at a time, beating well after each yolk. In a separate bowl, sift the flour and baking soda together. Add the ground pecans to the flour mixture. Alternately add the flour mixture and buttermilk to the egg mixture. Mix thoroughly. Fold in the coconut.

  3. Using an electric mixer, in a separate bowl, beat the egg whites until stiff. Fold the egg whites into the batter. Pour the batter into the prepared pans. Bake the cakes for about 25 to 30 minutes or until the center of each cake is set. Remove the cakes from the oven and cool on a wire cake rack. After the cakes have cooled, invert each cake onto a piece of parchment paper. Set the cakes aside.

  4. To make the frosting, use an electric mixer to cream the butter and cream cheese. Add the powdered sugar, vanilla and milk. Mix well. Fold in the pecan pieces. Spread a thin layer of the frosting on top of each cake. Place the layers of cake on top of each other. Ice the sides of the cake with the remaining frosting. Sprinkle the top of the cake with the coconut.

  5. This recipe yields one 8-inch cake.


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