Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Add coconut and pecans to the dry ingredients and mix well.
• In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix until just combined.
• Divide the batter evenly between the prepared pans.
• Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
• While the cakes are cooling, prepare the frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
• Once the cakes are completely cool, frost the top of one layer with half of the frosting. Top with the second cake layer and frost the entire cake.