Coconut Pecan Buttermilk Cake
Ingredients:
1 cup (225 g) unsalted butter, room temp
2 cups (400 g) granulated sugar
4 eggs, large
2 ½ cups (310 g) flour
1 tsp baking soda
1 cup (240 ml) buttermilk
1 tsp vanilla extract
1 cup (100 g) sweet coconut, shredded
1 cup (120 g) pecans, chopped
Frosting:
½ cup (115 g) butter, soft
4 cups (500 g) powdered sugar
¼ cup (60 ml) buttermilk
1 tsp vanilla extract
½ cup (50 g) coconut
½ cup (60 g) pecans
Instructions:
Heat oven to 350°F (175°C). Prepare two 9-inch pans.
Beat butter with sugar until pale and creamy.
Add eggs one by one; mix in vanilla.
Combine flour and baking soda, add alternately with buttermilk.
Fold in coconut and pecans.
Split batter between pans; bake 25–30 minutes.
Cool completely on wire racks.
For frosting:
Whip butter, then blend in sugar, buttermilk, and vanilla.
Stir in coconut and pecans.
Frost cake evenly and coat with mixed coconut and crushed pecans on the top and sides, then garnish with whole pecans.
Slice, Serve and Enjoy 
