Toasted Coconut Pecan Layer Cake

This elegant layer cake features moist, light golden layers separated by rich creamy frosting. The exterior is generously coated with toasted coconut and chopped pecans for a delightful crunch, finished with whimsical frosting swirls.

Steps

1. Preheat oven to 350°F (175°C). Grease and lightly flour a small 4-inch cake pan. 2. In a bowl, whisk together flour, sugar, baking powder, and salt. 3. Add milk, vegetable oil, and vanilla extract to dry ingredients; mix until smooth. 4. Pour batter into prepared pan and bake for 18-20 minutes or until a toothpick comes out clean. 5. Let cake cool completely, then slice horizontally into 2 thin layers. 6. For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy. 7. Spread frosting between cake layers and over the top and sides. 8. Gently press toasted coconut and chopped pecans onto the frosting-coated sides. 9. Use remaining frosting to pipe decorative swirls on top. 10. Chill for 30 minutes before serving for best texture.

For Cake: - 3 tbsp all-purpose flour - 1 tbsp sugar - 1/4 tsp baking powder - Pinch of salt - 2 tbsp milk - 1 tbsp vegetable oil - 1/4 tsp vanilla extract For Frosting: - 2 tbsp cream cheese, softened - 2 tbsp unsalted butter, softened - 3 tbsp powdered sugar - 1/4 tsp vanilla extract For Coating: - 1 tbsp shredded coconut, toasted - 1 tbsp chopped pecans, toasted