Ingredients:

  • 250g all-purpose flour
  • 300g granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 225g unsalted butter, room temperature
  • 5 large eggs, room temperature
  • 240ml buttermilk
  • 1 tbsp vanilla extract
  • 100g sweetened flaked coconut, toasted
  • 115g chopped pecans, toasted
  • 450g full-fat cream cheese, cold
  • 115g unsalted butter, slightly soft
  • 375g powdered sugar, sifted
  • 1 tsp vanilla bean paste
  • 1 pinch fine sea salt

Instructions:

  1. Preheat oven to 350°F (175°C). Spread pecans and coconut on a baking sheet and toast for 7–9 minutes until golden-brown. Cool completely.
  2. Grease three 8-inch or 9-inch round cake pans and line the bottoms with parchment paper for a clean release.
  3. In a large stand mixer bowl, whisk together the flour, granulated sugar, baking soda, and salt. This is the initial step for the reverse creaming method, where dry ingredients are combined before fat is added.
  4. Add 225g of room temperature butter and half of the buttermilk. Mix on low speed until the flour is moistened. In reverse creaming, the butter is cut into the dry ingredients first until it resembles coarse sand, then liquids are added. This step seems to be a hybrid or misinterpretation of standard creaming vs. reverse creaming.
  5. Increase speed to medium for 90 seconds to develop the cake's structure. Add the remaining buttermilk and eggs one at a time, mixing well after each addition. This step is consistent with developing gluten structure after fat incorporation.
  6. Fold in the toasted coconut and pecans. Divide the batter evenly among the three prepared pans.
  7. Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
  8. For the frosting, beat the cold cream cheese and slightly soft butter until smooth. Gradually add powdered sugar, vanilla bean paste, and sea salt. Beat until thick and creamy, then frost the cooled cake layers.