Cooking Instructions

Preheat your oven to 325°F degrees (or 375°F for a thinner cake). Prepare a 9x13 inch baking dish or a quarter sheet cake pan by spraying it with nonstick cooking spray.

In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is smooth and fluffy.

Add the egg yolks one at a time to the butter and sugar mixture, mixing well after each addition to guarantee they're fully incorporated.

In a separate bowl, mix together the buttermilk, vanilla extract, and baking soda. Gradually add this mixture to the creamed butter and sugar, alternating with the all-purpose flour. Blend well after each addition until the batter is smooth.

Pour the batter into the prepared baking dish and bake in the preheated oven. Bake at 325°F for 40-45 minutes, or if using 375°F, reduce the baking time accordingly. If necessary, lower the temperature to 225°F and bake for an additional 10 minutes to guarantee the cake is cooked through.

Once baked, allow the cake to cool completely. In the meantime, whip the egg whites in a clean bowl until stiff peaks form. Gently fold the whipped egg whites into the cooled cake batter, being careful not to deflate them.

For the frosting, mix together the softened butter, cream cheese, and vanilla extract until smooth. Gradually add in the powdered sugar until fully incorporated and the frosting is creamy.

Once the cake is completely cooled, frost it evenly with the cream cheese frosting. Top the frosted cake with shredded coconut and chopped pecans for added texture and flavor.

Refrigerate any leftovers to keep the cake fresh.