Coconut Pecan Cake: A Decadent Dessert Delight

Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.

 In a bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

In another bowl, beat 1 cup of softened butter and 1 and 1/2 cups of granulated sugar until light and fluffy.

 Beat in 4 large eggs, one at a time, then mix in 1 teaspoon of vanilla extract.

 Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of buttermilk.

 Stir in 1 cup of shredded coconut and 1 cup of chopped pecans.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.