Serves 8- 10
3 large eggs, separated and room temperature
½ c butter
¾ c sugar
1 c cake flour
¼ t baking soda plus 1/8 t baking soda
½ c buttermilk
½ c sweetened flaked coconut
½ t vanilla extract
¼ t salt
¼ c chopped pecans, toasted
¼ c chopped walnuts, toasted
6 oz cream cheese room temperature
1 ¼ t vanilla extract
2 3/4 c powdered sugar
2 T heavy whipping cream
¼ c chopped pecans
2 T toasted sweetened flaked coconut
1 pinch salt
Preheat oven to 350 degrees. Butter and flour loaf pan and set aside.
In a bowl whisk together baking soda, salt, and flour this is our dry ingredients.
Add the sugar and butter to the bowl of a stand mixer or a large bowl if using an electric hand mixer. Cream until the color becomes a paler color and the texture is lighter.
Add on yolk at a time, when one yolk is mixed in completely add another yolk. Add vanilla and mix that in. Add in some of the dry ingredients, some of the buttermilk, repeat until all dry ingredients and buttermilk is incorporated. Add your nuts and stir them in. Remove batter to a large bowl.
Clean off your paddle or your beaters and bowl and make sure your bowl is dry.
Add your egg whites to bowl of stand mixer or bowl using with your electric hand mixer and beat until the egg whites develop stiff peaks.
Gently fold into the cake batter. Pour into prepared loaf pan and bake for 45-55 minutes. A toothpick pressed in the middle will come out clean when the cake is done. Let cake cool off in the pan for 10 minutes. Run a silcone spatula around the sides of the pan to release the cake then remove it to a cooking rack. Let the cake cool all the way before attempting to frost it.
In stand mixer or using electric hand mixer cream butter and cream cheese together until smooth. Slowly add the powdered sugar, vanilla and then the heavy whipping cream.
Putting it together
Slice the cake in half lengthwise. Frost the top of the bottom half. Replace top and frost the entire cake. Sprinkle with walnuts and pecans. Enjoy.