Cream Cake

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Step 4: Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
5. Step 5: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
6. Step 6: Fold in the shredded coconut and chopped pecans.
7. Step 7: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until no white streaks remain.
8. Step 8: Divide the batter evenly among the prepared pans and smooth the tops.
9. Step 9: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
11. Step 11: Once cooled, frost the cake with cream cheese frosting and decorate with additional pecans and coconut if desired.
12. Step 12: Enjoy