Preheat oven: Set to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan.
Prepare the cake batter:
In a large bowl, cream butter and sugar until light and fluffy.
Beat in egg yolks, vanilla, and almond extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients alternately with buttermilk, beginning and ending with flour.
Fold in coconut and pecans.
Whip egg whites: Beat egg whites in a clean bowl until stiff peaks form. Gently fold into the batter for extra lightness.
Bake: Pour batter into prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Make the glaze: In a small bowl, beat cream cheese, powdered sugar, vanilla, and milk until smooth. Adjust milk for desired drizzle consistency.
Glaze and serve: Drizzle the cream cheese glaze over the cooled cake. Slice and enjoy!
🌰 Tips:
Toast the pecans beforehand for extra nutty flavor.
You can swap shredded coconut for unsweetened coconut if you prefer less sweetness.
For a festive touch, sprinkle extra chopped pecans or toasted coconut on top of the glaze.
🍽️ Perfect For:
Holidays, brunches, birthday celebrations, or anytime you want a moist, nutty cake with a decadent cream cheese finish!
I can also create a WordPress-ready version with headings, emojis, and SEO-friendly intro for this recipe if you want — ready to paste directly into your blog. Do you want me to do that?
