2 cups cake flour

1 cup granulated sugar

2 tsp baking powder

½ cup unsalted butter, softened

4 large eggs (room temperature)

1 cup buttermilk (room temperature)

1 cup unsweetened coconut flakes

1 cup chopped pecans (toasted)

2 tsp pure vanilla extract

1 cup powdered sugar (for frosting)

1 cup heavy cream (for frosting)

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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition.
In another bowl, whisk together cake flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with buttermilk. Mix until smooth.
Fold in coconut flakes and toasted pecans.
Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Once the cakes have cooled, frost generously with the whipped cream frosting.
Slice and serve!

Add extra coconut flakes to the batter or toast some coconut to sprinkle on top for more coconut flavor.

Use a different frosting like cream cheese frosting for a tangier option.

If you prefer more sweetness, you can use sweetened coconut flakes but adjust the sugar level accordingly.