Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 1 cup buttermilk
- 4 large eggs
- 16 oz cream cheese
- 1 cup evaporated milk
- 1 ½ cups sweetened shredded coconut
- 1 ½ cups chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and prepare two round cake pans.
- Cream butter and sugar until light and fluffy, then add eggs and vanilla.
- Combine flour, baking powder, baking soda, and salt; alternate adding dry ingredients with buttermilk to the creamed mixture.
- Pour batter into pans and bake for 25-30 minutes until a toothpick comes out clean. Cool on wire racks.
- For the cheesecake layer, beat cream cheese and sugar until smooth, mix in eggs and sour cream.
- Pour cheesecake mixture over one baked layer; bake for an additional 15-20 minutes until set.
- Prepare frosting by cooking evaporated milk, sugar, egg yolks, and butter until thickened; stir in vanilla extract, coconut, and pecans.
- Frost cooled cakes with the coconut-pecan mixture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg