Instructions

CAKE

1. Adjust an oven rack the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
   
2. In a food processor, add 1 ½ cups toasted coconut (save the remaining for decorating) and process until finely ground, about 1 minute. In a 2 cup liquid measuring cup, combine processed coconut, buttermilk and vanilla and let sit until softened, about 10 minutes and set aside.
   
3. In a large bowl whisk together the flour, baking soda and salt.
   
4. In a bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high speed until fluffy, about 7 minutes. Reduce the mixer speed to low and slowly add the oil and mix until combined. Add eggs one at a time mixing on low speed until just combined. Scrape down the sides of the mixer bowl with a rubber spatula as needed. Add the flour mixture in three additions, alternating with the coconut-buttermilk in 2 additions, beginning and ending with the flour mixture. Stop the mixer before the last of the flour mixture has been combined and mix with a rubber spatula by hand to be sure not to over mix the batter.
   
5. In a large bowl, add the heavy cream and beat with a hand mixer, until soft peaks form. Gently fold in the cream to the cake batter, followed by ¾ cup toasted pecans. Save remaining pecans for decorating.
   
6. Divide the batter among the prepared cake pans and bake for 20 to 25 minutes, or until a cake testers inserted in the center comes out with a few moist crumbs attached, rotating pans halfway through baking.
   
7. Remove cakes from the oven and let cool in their pans for 10 minutes on cooling racks. Invert cakes onto cooling racks and let cool completely.
   

FROSTING

1. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, lemon juice and salt. Reduce the speed to low and beat for 1 minute.
   
2. Increase the speed to medium and beat for about 4 minutes until fluffy. Reduce the speed to medium-low and add the cream cheese and beat until smooth for about 1 minute. Do not over beat or the frosting will become soupy.
   

ASSEMBLE

1. Place one cake layer on an 8-inch round cake board and place on a cake turntable. Spread about 1 cup frosting on top, spreading the frosting out to the edge of the cake. Place the second cake layer on top and spread 1 cup frosting on top, spreading all the way out to the edge of the cake. Add the last cake layer on top (bottom side up) and add a thin layer of frosting over the top and sides of the cake, creating a crumb coat. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes.
   
2. Line a round 8-inch round acrylic disk with parchment paper. Apply a generous amount of frosting on top of the crumb coated cake and spread in an even layer all the way to the edge. Place the acrylic disk on top (parchment paper side down) and press gently to adhere. Make sure the disk lines up with the bottom cake board.
   
3. Fit a piping bag with a coupler or round piping tip and fill the bag with frosting. Pipe the frosting onto the sides moving up and down and rotating the turntable as needed. Using a small offset cake spatula, spread out the frosting, covering the entire side of the cake. There should be no cake showing through. Place a heated (heated under hot water and wiped dry) metal cake scraper on the side of the cake by touching the bottom cake board and top cake disk and carefully rotate the turntable to smooth out the frosting. Keep doing this until the sides are even and smooth. Save remaining frosting for decorating.
   
4. Combine the remaining toasted coconut and pecans together in a zip lock bag. Over a rimmed baking sheet, carefully pick up the cake, holding the cake in one hand by the bottom cake board. With your other hand apply the coconut-pecan mixture to the sides of the cake until completely covered. Place the cake back in the freezer for another 15 minutes or in the refrigerator for 30 minutes before removing the acrylic disk. Save excess coconut-pecan mixture for decorating.
   
5. Place the chilled cake back on the cake turntable and carefully insert a small offset cake spatula under the acrylic disk, but over the parchment paper. Carefully rotate the turntable until the disk releases. Peel off the parchment paper and smooth out the top of the cake with more frosting if needed.
   
6. Place cake on a serving platter and add remaining frosting into a piping bag fitted with Ateco piping tip #827. Pipe swirls on the top edge of the cake. Place any remaining frosting into another piping bag, fitted with Wilton piping tip #1M. Pipe a shell border around the bottom edge of the cake. Sprinkle coconut-pecan mixture over the center of the cake and serve.