Ingredients
– 2 cups all-purpose flour
– 1 cup sugar
– 1 cup unsalted butter, softened
– 4 large eggs
– 1 cup buttermilk
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup shredded coconut
– 1 cup chopped pecans
– 8 oz cream cheese, softened
– ½ cup powdered sugar
– 1 large egg (for cheesecake center)
– 1 cup German chocolate, melted and slightly cooled
Equipment Needed
– Mixing bowls
– Electric mixer
– Measuring cups and spoons
– 9-inch round cake pans
– Rubber spatula
– Parchment paper
– Cooling rack
– Oven
Step-by-Step Instructions
Let’s dive into this baking journey! First, I preheat my oven to 350°F (175°C) and grease my cake pans. I line the bottoms with parchment paper to ensure my cakes slide out easily. In my mixing bowl, I combine the softened butter and sugar, creaming them together until fluffy and light. I then add the eggs, one at a time, mixing until well incorporated. The aroma of the butter and sugar is simply intoxicating! The next step is to alternate adding the buttermilk and the dry ingredients, gently mixing until the batter is smooth and combined. The texture should be light and airy at this point, perfect for a cake! (See the next page below to continue steps…)