Sort ingredients
cookerdiary
QR Code
Listen
Pdf
Preheat your oven to 350°F (175°C). Lightly grease three 9-inch cake pans and line them with parchment paper.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract and crushed pineapple.
In another bowl, sift the flour and baking soda. Add to the wet mixture in batches, switching between the dry mix and buttermilk.
Fold in the coconut and chopped pecans using a spatula.
Divide the batter evenly between the three pans. Bake until a toothpick inserted in the center emerges clean, about 30 to 35 minutes.
Allow the cakes to rest in their pans for 10 minutes before removing them to a wire rack.
In a bowl, whip the cream cheese and butter until smooth and fluffy.
Add vanilla extract and gradually beat in powdered sugar until the frosting is light and thick.
Place the first cake layer on a serving plate. Spread a generous amount of frosting.
Add the second layer, repeat, then top with the final layer.
Frost the top and sides evenly. Use a spatula to smooth the surface.
Optional: Finish by decorating with more toasted pecans and a sprinkle of shredded coconut.