Ingredients:

  • 2.5 cups cake flour, sifted
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 tbsp pure vanilla extract
  • 2 tbsp unsalted butter, melted and cooled
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 can (354ml) evaporated milk
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • 1.5 cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Sift together the cake flour, baking powder, and salt in a medium bowl to ensure a smooth texture.
  3. Cream the softened butter and granulated sugar using an electric mixer until the mixture is pale and fluffy.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated.
  5. Alternately add the sifted dry ingredients and the whole milk to the butter mixture, stirring until just combined.
  6. Fold in the melted butter and vanilla extract.
  7. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until the edges pull away from the pan and the center springs back when pressed.
  8. While cakes cool, combine butter, sugar, evaporated milk, egg yolks, and vanilla in a saucepan over medium heat.
  9. Stir constantly until the frosting mixture thickens and becomes glossy.
  10. Remove from heat and fold in the sweetened shredded coconut and chopped pecans.
  11. Allow the frosting to cool completely on the counter for at least 2 hours to ensure stability.
  12. Frost the cooled cake layers with the chilled coconut-pecan frosting.