– 1 cup 2 sticks (226g) unsalted butter, softened – 1 cup 200g granulated sugar – 1 cup 117g brown sugar – 5 large eggs separated – 2 cups 242g all-purpose flour – 1 teaspoon 5g baking soda – ¼ teaspoon salt – 1 cup 242g buttermilk – 1 teaspoon 4g vanilla extract – 1 cup 85g chopped pecan – 1 cup 75g flaked sweetened coconut – 2 sticks 226g unsalted butter, slightly softened – 2 8oz packages cream cheese – 1 teaspoons 4 g vanilla extract – 3 Tablespoons 42g Caramel Sauce – ½ teaspoon salt 2g – 6 ½ 747g powdered sugar – Caramel Glaze
Preheat oven to 350. Grease and flour three 8x2 pans.Medium-speed mixing softens butter. For 4–5 minutes, progressively add granulated and brown sugar on medium speed.When adding egg yolks, beat until yellow is blended. Add vanilla.
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Whisk flour, baking soda, and salt for 30 seconds in a separate bowl.Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, with mixer on low speed. Mix just till mixed after last addition.
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With a spoon or spatula, mix in the nuts and coconut until everything is well mixed.Use a fast mixer to beat egg whites until stiff peaks form. Carefully fold into mix with a spatula or spoon.
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Put batter into three 8-inch cake pans. At 350 degrees, bake for 20 to 25 minutes, or until a toothpick put in the middle comes out clean. After 10 minutes in the pans, take them out and let them cool on wire racks.
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Get the butter soft, then cut it into slices and put them in the mixing bowl. Slow to medium speed beat the butter until it gets smooth and soft.
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When the cream cheese is soft, cut it up and add it to the butter. Beat on low to medium speed until the cheese is fully mixed in. If you're mixing by hand, you might need to add a little more water to the cream cheese.
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Put vanilla extract and 3 tablespoons caramel sauce. Beat in powdered sugar slowly until mixed. Stop the powdered sugar cloud by covering the bowl with a towel.Increase speed and beat till fluffy. Avoid overmixing as it will turn soft. If too soft, refrigerate until firm.
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Chilled icing pipes finest. It can be made ahead, refrigerated, and softened (not microwaved) before mixing.First layer on cake base or pedestal. Thinly coat with caramel. (I don't pour sauce over the side).
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Using a throwaway piping bag with the tip cut off or a ziplock bag with the corner cut off, pipe a layer of caramel cream cheese frosting on top. I like to do this in a spiral shape. Then, use a spatula to spread it out a little.
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Put another cake layer on. Apply caramel glaze, fill, and top with third cake layer.Crumb coat the cake after icing any gaps between layers. Before icing, chill the cake for 15 minutes in the freezer or longer in the fridge to firm up.
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Customize your decor! We crushed chopped pecans around the cake foundation and placed a caramel spiral on top using a disposable piping tip with a slight snip. A Tip 869 french tip border was added.
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