I hope you had a blessed Christmas and enjoyed some time with friends and family. Now it’s back to real life and we can start planning for next year.
I used to consider December 26th the worst day of the year but It’s really not. Today I’m feeling like it is one of the best days of the year. My brothers and sisters are so excited about their gifts. Sophie got the cutest Little Tikes wagon that she’s going to have so much fun with and my brother in-law made her an amazing baby doll high chair and cradle. Then there’s the fact that I may not have to cook for a few days because we have so much food right now. Plus, this year the 26th has fallen on a friday, Yes!
Okay, and I have to tell you the other reason why I’m a little excited. I kind of, sort of, got…..a KitchenAid mixer for Christmas! I’m so not telling you this to brag. I loathe bragging, but I just had to tell you because it means that so many more recipes are possible now!
Our house has not been filled with the musical sound of a running mixer in so long and I can’t wait to hear it again. I haven’t had a chance to try it yet because, like I said, we’ve got so much food.
I’m a weird person. Not many 18-year-olds would be this excited about a kitchen appliance for Christmas. I think I’m even more excited than Sophie is about all of her new toys put together. That’s really excited.
Sorry, I just had to share that with you guys. I haven’t named it yet but I think it needs a really good name because we are going to be very close. I’ll keep you posted.
So, this cake. I can’t write about this recipe without including my mom. I usually make this cake only once a year and that is on my mom’s birthday because it is her favorite. Her birthday is only a few days before Christmas so this cake always feels like the holidays to me. This year was extra special because I had pecans to use in it.
I had to use walnuts last year because, unfortunately, pecans don’t grow here. This year we brought exactly 1 bag of pecans back with us from our recent trip to Idaho. I have been saving them for the holidays to have them for recipes like this that really aren’t complete without them.
I’ve got to say, this is one of my favorite cakes too. My recipe is just slightly adapted from one of my mom’s friend’s recipes. The fact that it has lasted through so many people and is now being made in my South American kitchen should say a lot about how good it is.
This would be the perfect dessert to serve at your New Year’s Eve party or any occasion for that matter. You really just need to try it so I hope you make this.
How do you feel about the day after Christmas?
- 3/4 cups vegetable oil
- 1/2 (1 stick) butter, softened
- 2 cups sugar
- 1/2 cup greek yogurt
- 1/2 cup sour cream
- 5 eggs, separated
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 cup pecans, chopped
- 1 cup coconut flakes
- 1/2 cup (1 stick) butter, at room temp
- 10 oz. (1 1/4 packages) cream cheese, softened
- 10 cups powdered sugar
- 4 teaspoons vanilla extract
- 1/8 teaspoon salt
- Chopped pecans for topping
- Preheat oven to 350 degrees F (180 C) and grease three 8 or 9 inch round cake pans.
- Cream butter and sugar together in a large mixing bowl. Add oil, egg yolks, greek yogurt, and sour cream. Mix in vanilla, salt, soda, and flour until batter is smooth then stir in coconut and pecans.
- In separate bowl, beat egg whites until stiff. Fold into batter gently and divide evenly into prepared pans.
- Bake for 25 - 30 minutes until toothpick comes out clean. Remove from oven and cool completely.
- For frosting, beat cream cheese and butter together until completely smooth. Add powdered sugar a few cups at a time followed by vanilla and salt. Beat until fluffy.
- To assemble, spread frosting on one of the cakes and layer a second on top. Repeat for next cake and place the third on top. Frost the top and all the sides with remaining frosting. If desired coat sides with chopped pecans.