Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish with butter or nonstick spray.

Mix Dry Ingredients

In a medium bowl, whisk together:

2 cups flour

1 teaspoon baking soda

¼ teaspoon kosher salt

Set aside.

Cream the Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to beat 1 cup softened butter and 2 cups sugar together until light and fluffy—about 2–3 minutes.

Add the Eggs

Add 5 eggs, one at a time, beating well after each addition.

Mix in 2 teaspoons vanilla extract.

Combine Batter

Alternate adding the dry ingredients and 1 cup buttermilk to the wet mixture, starting and ending with the flour mixture.

Mix until just combined—do not overmix.

Fold in the Add-ins

Gently fold in 1 cup shredded coconut and 1 cup chopped pecans using a spatula.

Bake the Cake

Pour the batter into the prepared 9×13-inch baking pan.

Smooth the top evenly with a spatula.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely in the pan before frosting.

Frosting Directions

Make the Cream Cheese Frosting

In a large bowl, beat together:

1 cup unsalted butter, softened

8 oz cream cheese, softened

Mix until smooth and creamy.

Add 1 teaspoon vanilla extract and 4 cups powdered sugar gradually.

Beat until the frosting is light and fluffy.

Frost and Decorate

Spread the frosting evenly over the cooled cake.

Sprinkle the top with 1 cup toasted coconut and 1 cup chopped pecans.

Slice and serve!