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). Prepare two large baking sheets with parchment paper.
- Spread the pecans on one baking sheet and the coconut on the other; toast for 5 to 8 minutes, monitoring closely to avoid browning the coconut.
- Once toasted, remove from the oven and allow to cool completely.
- Roughly chop 1 ½ cups of the cooled pecans for the batter, and finely chop the remaining pecans for the frosting. Set aside.
Notes
Make sure all ingredients are at room temperature for the best results.
If the frosting is too thick, add heavy cream a little at a time to reach your desired consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.