Preheat the Oven: Start by preheating your oven to 350°F (177°C).
Prepare the cake batter
Combine Dry Ingredients: In a medium-sized bowl, mix together the flour and baking soda. This ensures an even distribution of the leavening agent throughout the cake.
Cream Butter and Sugar: Using a hand mixer, beat the butter on medium-high speed for about 30 seconds in a large bowl. Add sugar and continue beating until the mixture resembles wet sand.
Add Egg and Extracts: Incorporate the egg, vanilla extract, and almond extract into the butter and sugar mixture, beating for an additional 30 seconds.
Blend in Flour and Buttermilk: Gently add half of the flour mixture to your batter, mixing until just combined. Then, pour in the buttermilk, blending it thoroughly before proceeding. Finally, incorporate the remaining flour, mixing again until just combined.
Fold in Pecans and Coconut: Gently stir in the ¼ cup of chopped pecans and ¼ cup of toasted coconut. (See the note below for toasting instructions).
Prepare the Baking Dish: Pour the batter into a buttered 5×7 inch baking dish.
Bake the Cake: Bake your cake in the oven for 27 to 30 minutes. Once baked, allow it to cool completely before frosting.
Make the frosting
Whip the Frosting Ingredients: In a bowl, beat the room temperature cream cheese, butter, and almond extract with an electric hand mixer until smooth. Add the sifted powdered sugar and mix on low until combined.Pro Tip: Sifting the powdered sugar ensures a smooth, lump-free frosting.
Frost and Garnish the Cake: Spread the frosting over the cooled cake. Finish by sprinkling the remaining chopped pecans and toasted coconut on top for added flavor and texture.
Notes
Versatile Baking Options: Whether you have a 5×7 inch baking dish, a 5×5 inch baking dish, a cupcake pan, or even two 10-ounce ramekins, this recipe is adaptable. You can use any of these baking dishes with this recipe.
5x7 inch baking dish: Bake for 27-30 minutes.
5x5 inch baking dish: Bake for 32-35 minutes.
2 - 10 ounce ramekins: Bake for 33-35 minutes
Cupcakes: Bake for 27-30 minutes.
Toasting Pecans And Coconut For Enhanced Flavor
Preheat the Oven: Set your oven to 350°F. This temperature is ideal for gently toasting the nuts and coconut without burning them.
Prepare for Toasting: Spread 1/2 cup of pecans and 1/2 cup of sweetened shredded coconut on a rimmed baking sheet. This allows them to toast evenly.
First Toasting Phase: Place the baking sheet in the oven and toast for 3 minutes. This initial phase starts the toasting process, bringing out the oils and flavors.
Stir and Continue Toasting: After 3 minutes, take the sheet out. Use a spatula to flip the pecans and toss the coconut for even toasting. Then, return to the oven for an additional 2 to 3 minutes.
Expert Tips
Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smoother batter.
Don’t Overmix: Mix the batter just until the ingredients are combined to keep the cake light and fluffy.
Toast the Nuts: For added flavor, briefly toast the pecans before adding them to the batter.
Check for Doneness: Use a toothpick to check if the cake is done. It should come out clean.
Frosting Tips: For the creamiest frosting, beat the cream cheese and butter until thoroughly combined and smooth.