Ingredients:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 4 large eggs, room temperature
  • 1 cup buttermilk, shaken
  • 2 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 8 oz cream cheese, chilled
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions:

  1. Whisk flour, baking soda, and salt together in a bowl.
  2. In a separate small bowl, toss the shredded coconut and chopped pecans with a pinch of the flour to prevent sinking.
  3. Beat the softened butter and sugar on medium-high speed until the mixture is light and fluffy.
  4. Gradually stream in the vegetable oil while continuing to mix.
  5. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  6. Lower the mixer speed. Add the flour mixture in three parts, alternating with the buttermilk (flour, buttermilk, flour, buttermilk, flour).
  7. Using a spatula, gently fold in the coconut and pecan mixture by hand until just combined.
  8. Divide batter between two 9-inch round cake pans and bake for 30 minutes.
  9. Allow cakes to cool completely on wire racks for 2 hours to ensure frosting stability.
  10. Prepare the frosting by beating chilled cream cheese and softened butter, then mixing in powdered sugar, vanilla, and heavy cream until smooth.
  11. Frost the cooled cake layers using an offset spatula.