Ingredients
Equipment
Method
Baker's Note: This recipe uses a reverse creaming method. Read the entire recipe before trying it. All of the ingredients need to be at room temperature for the best possible outcome. I highly encourage you to mis en place (pre measure all your ingredients) before getting started for the best result using a reverse creaming method.
- Remove your cream cheese, butter for frosting, eggs and buttermilk - see notes.
- Preheat oven to 350F and thoroughly grease and flour three 8” round cake pans
- Add parchment to the bottom if you'd like, but this is optional
- Combine flour, sugar, baking powder, baking soda, and salt in the bowl with a hand or stand mixer fitted and mix until completely combined. (if using a stand mixer use the paddle attachment.)
- On a medium speed, add butter, one tablespoon at a time, mixing until completely combined after each addition and before adding the next piece.
- Continue until all butter has been added. The mixture will be sandy once all the butter is incorporated. (This is called reverse creaming.)
- In a large measuring cup or small bowl, whisk together buttermilk, eggs, vanilla bean paste, and almond extract.
- With the mixer on low speed, drizzle buttermilk mixture into the batter until completely incorporated.
- Scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are being completely combined, and give it one more mix.
- Use a spatula to fold in the coconut and pecans until completely combined (do not overmix).
- Evenly divide batter into prepared baking pans and transfer to the center rack of a preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs
- Allow cakes to cool in their pans for 10-15 minutes
- Run a knife around the edge to loosen the cake from the pan and invert each layer onto a cooling rack to cool completely before decorating.
- While the cakes cool, prepare the frosting.
Frosting
- In a large mixing bowl using an electric mixer (or in a stand mixer fitted with the paddle attachment) combine butter and cream cheese and beat on low speed until creamy and completely smooth.
- Add vanilla bean paste or extract and almond extract mix to combine,
- On a low speed, gradually add powdered sugar until all has been added. Scrape sides and bottom of bowl and stir again.
- Frosting should be smooth and creamy.
- Optional: if decorating the cake, toast some of the coconut and let it cool so that you can immediately add to the bottom of the cake after frosting
Assembly
- Level cakes if desired/necessary. (I did not level mine)
- Place one layer of cake on a serving plate or cake board and spread a thick, even layer of frosting over the top.
- Repeat with the next two layers.
- Spread an even layer of frosting over the entire cake.
- Use remaining frosting to pipe decorative swirls on top of the cake (I used the Wilton 1M piping tip).
- Add toasted coconut to the bottom to serve as a boarder.
- Sprinkle reserved chopped pecans to the top.
- Serve & Enjoy
Notes
Bring the eggs to room temperature by placing them in a bowl of warm water before you start the process.
Place a glass measuring cup in the microwave for about 30 seconds to warm it up slightly then pour your buttermilk in it to help bring it up to room temperature at the top of the recipe as well.
Using room temperature ingredients will allow for better incorporation of the ingredients, resulting in a softer crumb (what people call “moist” cake).
Place a glass measuring cup in the microwave for about 30 seconds to warm it up slightly then pour your buttermilk in it to help bring it up to room temperature at the top of the recipe as well.
Using room temperature ingredients will allow for better incorporation of the ingredients, resulting in a softer crumb (what people call “moist” cake).