Prepare the Cake Layers: Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans (the original recipe calls for 8-inch pans, but I used 9-inch). Separate the eggs, placing the whites aside. In a bowl, whisk together the flour, baking soda, and salt.

Cream Butter and Shortening: In your mixer (I used my trusty KitchenAid with the whisk attachment), beat butter and shortening on medium speed until combined. Gradually add sugar and continue to beat until fluffy. Add the egg yolks and vanilla, mixing until fully incorporated. Alternate adding the flour mixture and buttermilk, beating on low after each addition until just combined. Fold in the coconut and toasted pecans.

Whip and Fold Egg Whites: In a separate bowl, beat the egg whites on medium speed until stiff peaks form. Gently fold one-third of the egg whites into the batter to lighten it, then carefully fold in the rest. Divide the batter evenly among the prepared pans.

Bake the Cake: Bake for 30 minutes (or 35 minutes for 8-inch pans), or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then remove and place on wire racks to cool completely.

Make the Frosting: In a large bowl, beat cream cheese, butter, orange zest, salt, and vanilla until light and fluffy. Gradually add powdered sugar until the frosting reaches a spreadable consistency. For an extra-smooth texture, add 1 tablespoon of whipping cream.

Assemble the Cake: Place the first cake layer, bottom-side up, on your serving plate (oops—I forgot this step, but it still worked out!). Spread a generous layer of frosting on top. Add the second cake layer, frost, and top with the final layer. Spread the frosting across the top and sides for a rustic “naked cake” look, as inspired by the magazine.

Decorate: Arrange sprigs of rosemary and fresh raspberries (or cranberries) on top for a festive and elegant finish. Refrigerate the cake for up to two days.