Ingredients

2 ½ cups all-purpose flour

2 cups granulated sugar

1 cup unsalted butter, softened

1 cup buttermilk, room temperature

4 large eggs

1 tablespoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

16 oz cream cheese, softened

½ cup granulated sugar (for cheesecake)

2 large eggs (for cheesecake)

2 teaspoons vanilla extract (for cheesecake)

½ cup sour cream

1 cup evaporated milk

1 cup granulated sugar (for frosting)

3 large egg yolks

½ cup unsalted butter

1 teaspoon vanilla extract (for frosting)

1 ½ cups sweetened shredded coconut

1 ½ cups chopped pecans, toasted

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour your cake pans to prevent sticking.

Step 2: In a mixing bowl, cream together the softened butter and 2 cups sugar until light and fluffy. Add the 4 eggs and 1 tablespoon vanilla extract, mixing well after each addition.

Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.

Step 4: Pour the batter evenly into the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly.

Step 5: For the cheesecake center, beat the softened cream cheese with ½ cup sugar until smooth. Add the 2 eggs, 2 teaspoons vanilla extract, and sour cream. Mix until fully combined and creamy.

Step 6: Pour the cheesecake mixture evenly over the baked cake layers. Return to the oven and bake for an additional 15–20 minutes until the cheesecake is set.

Step 7: To prepare the coconut-pecan frosting, combine the evaporated milk, 1 cup sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens.

Step 8: Remove from heat and stir in the vanilla extract, shredded coconut, and toasted pecans. Allow the frosting to cool slightly before spreading.

Step 9: Once the cake has cooled completely, spread the coconut-pecan frosting evenly over the top. Slice and serve to enjoy this decadent treat.

Tips & Variations

Toast the pecans lightly in a dry skillet to enhance their flavor before adding them to the frosting.

For a lighter texture, substitute half the all-purpose flour with cake flour.

If you prefer a less sweet cheesecake center, reduce the sugar to ⅓ cup.

Serve with fresh berries to add a bright contrast to the rich cake.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day ahead and refrigerated. This actually helps the flavors meld. Just be sure to cover it well to prevent drying out.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.