Tool

• 9‑inch round cake pan

• Mixer

Ingredients

For the Cake

• 2⅓ cups all‑purpose flour 

• 1¼ teaspoons baking powder

• ¾ teaspoon salt

• ½ teaspoon baking soda

• ⅔ cup unsalted butter

• ½ cup vegetable shortening 

• 2 cups granulated sugar

• 6 large eggs, separated

• 2 teaspoons vanilla extract

• ¾ teaspoon almond extract

• 1 cup whole buttermilk

• 1 cup sweetened flaked coconut

• 1 cup toasted pecans, chopped

For the Frosting

• 2 (8‑oz / 226g) blocks cream cheese, room temperature

• 1½ cups unsalted butter

• ½ teaspoon vanilla extract

• 7 cups confectioners’ sugar

For the Garnish

• Toasted coconut

• Toasted pecans

Direction

For the Cake

1. Prep the pans Preheat oven to 350°F. Butter and flour three 8‑inch pans or spray with baking spray. Use baking strips if desired.

2. Mix dry ingredients Whisk together flour, baking powder, salt, and baking soda.

3. Cream butter & sugar Beat butter and shortening on medium‑low until combined. Add sugar and beat until light and fluffy, about 3 minutes.

4. Add yolks & extracts Beat in egg yolks one at a time. Scrape the bowl, then mix in vanilla and almond extracts.

5. Add dry ingredients & buttermilk With mixer on low, add the flour mixture alternating with buttermilk. Stir in coconut and pecans.

6. Beat egg whites In a clean bowl, whip egg whites to stiff peaks.

7. Fold & divide Fold egg whites into batter in three additions. Divide batter evenly among pans, smooth tops, and tap pans gently to release air bubbles.

8. Bake - Bake 30–35 minutes until golden and edges pull from the pan. Cool in pans 15 minutes, then transfer to wire racks to cool completely.

For the Frosting

9. Make the frosting In a large bowl (or stand mixer with paddle), beat cream cheese, butter, and vanilla on medium‑low until smooth. With mixer on low, gradually add confectioners’ sugar. Increase speed to medium‑low and beat until fluffy, about 1 minute.

For the Assembly

10. Layer the cake Place the first cake layer on a plate. Spread 1¼ cups frosting evenly to the edges. Repeat with the second layer.

11. Finish the cake Add the final layer and frost the top and sides, reserving 1 cup for piping if desired.

12. Garnish & store Decorate with toasted coconut, pecans, or rolled cookies. Refrigerate until serving. Store leftovers loosely covered for up to 1 week.

Notes

• Tap pans gently before baking to remove air pockets from folding in egg whites.

• An offset spatula or bench scraper makes frosting smoother and easier.

• Whip egg whites in a clean metal or glass bowl—any grease prevents stiff peaks.

• Fold egg whites using a cutting motion, not stirring, to keep the batter airy.

• Cake tastes even better on day two as flavors meld.

• For 9‑inch pans, bake 25–30 minutes; layers will be thinner and more delicate.

Nutrition -

(Per Serving)

Calories: 1150 kcal Carbohydrates: 132 g Protein: 10 g Fat: 67 g Saturated Fat: 36 g Polyunsaturated Fat: 7 g Monounsaturated Fat: 20 g Trans Fat: 2 g Cholesterol: 210 mg Sodium: 447 mg Potassium: 224 mg Fiber: 3 g Sugar: 109 g Vitamin A: 1688 IU Vitamin C: 0.1 mg Calcium: 118 mg Iron: 2 mg