At the stove
Make the recipe
- Preheat oven to 375°F (190°C). Grease and flour a 9 x 13 inch pan. In a large bowl, cream but tri land sur until fluffy. Beat in egg yolks one by one. Stir in flour.
- In a small bowl, blend vanilla and buttermilk; stir in baking soda until dissolved. Add liquids to batter, beating well. Stir in coconut and pecans; fold in beaten egg whites.
- Pour batter into prepared pan. Bake 20-25 minutes until center is firm. Cool in pan 10 minutes; invert on to rack to cool completely.
- For frosting, beat cream cheese, butter, and vanilla until smooth. Add confectioners'sugar and beat on low until combined. Stir in coconut.
- Cut cake in half lengthwise. Spread 1 cup frosting on one layer. Place remaining layer on top; spread frosting on top and sides. Press nuts around the cake sides and top.
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