Ingredients
Scale
- 3 cups (297 g) pecan halves, divided
- ½ cup (120 g) sweetened shredded coconut
- 2 ⅔ cups (333 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 12 tablespoons (1 ½ sticks / 170 g) unsalted butter, cut into 12 pieces, room temperature
- 5 large eggs, room temperature, separated
- 1 ½ cups buttermilk, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon cream of tartar
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 packages (8 ounces each) cream cheese, room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon kosher salt
- 8 cups (1,000 g) confectioners' sugar
- 1-2 tablespoons heavy cream, as needed
Instructions
- Preheat the oven to 325°F (163°C) and line two large baking sheets with parchment paper.
- Spread pecans on one sheet and coconut on the other, toasting for 5 to 8 minutes; be cautious not to overbrown the coconut.
- Remove from the oven and allow both to cool completely.
- Once cooled, coarsely chop 1 ½ cups of pecans for the batter, and finely chop the remaining for the frosting. Set aside.
Notes
Ensure butter and eggs are at room temperature for best results.
Keep an eye on the coconut while toasting to prevent burning.
Adjust the amount of heavy cream in the frosting for desired consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 34g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.