Coconut Pecan Cake
Coconut Pecan Cake is a delightful dessert that combines the tropical flavors of coconut with the rich crunch of pecans. This cake is perfect for special occasions or simply to enjoy with a cup of coffee. Its moist texture and creamy frosting make every bite a treat!
Why Make This Recipe
Making Coconut Pecan Cake is a great way to impress family and friends. The unique combination of ingredients gives it a satisfying taste and texture that’ll leave everyone wanting more. Plus, it’s easy to prepare and can be a fun baking project for beginners and experts alike.
How to Make Coconut Pecan Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup salted butter, softened to room temperature
- 1/2 cup vegetable shortening
- 2 cups granulated sugar
- 5 large eggs, separated (yolks and whites in separate bowls)
- 1 cup buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted
- 16 oz cream cheese, softened to room temperature
- 4 cups powdered sugar, sifted
- 1/2 cup sweetened shredded coconut, toasted for garnish
- 1/2 cup chopped pecans, toasted for garnish
Directions
- Preheat your oven to 350°F. Spray three 9-inch round cake pans with nonstick cooking spray, and line the bottoms with parchment paper circles. Set aside.
- In a medium bowl, whisk together the flour and baking soda. Set aside.
- Separate the eggs, placing the yolks in one bowl and the whites in another. Beat the egg whites on high until stiff peaks form, about 3-4 minutes. Set aside.
- In a large bowl, beat the butter and shortening on medium speed until light and fluffy, about 2-3 minutes. Add the sugar and beat well. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the batter, starting and ending with flour. Do not overmix. Stir in the shredded coconut and chopped toasted pecans by hand.
- Gently fold in the beaten egg whites in two or three additions, being careful not to deflate them.
- Divide the batter evenly among the cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes, then turn onto a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter until smooth. Mix in the vanilla extract, then gradually add the powdered sugar, beating until fluffy.
- Spread the frosting between the cake layers and on the top and sides of the cake. Garnish with toasted coconut and chopped pecans. Serve at room temperature.
How to Serve Coconut Pecan Cake
Coconut Pecan Cake is best served at room temperature. You can slice it into generous pieces and enjoy it as a standalone dessert or pair it with a cup of coffee or tea for a delightful afternoon treat.
How to Store Coconut Pecan Cake
To store Coconut Pecan Cake, keep it in an airtight container in the refrigerator for up to a week. You can also freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It will stay good in the freezer for up to three months.
Tips to Make Coconut Pecan Cake
- Make sure your butter and cream cheese are softened to room temperature for easier mixing.
- Toasting the pecans enhances their flavor, so don’t skip that step!
- If you want a sweeter cake, consider adding more powdered sugar to the frosting.
- Let the cake layers cool completely before frosting them to prevent the frosting from melting.
Variation
For a chocolate twist, you can add cocoa powder to the batter or use chocolate frosting instead of cream cheese frosting. You can also mix in some chocolate chips for added flavor.
FAQs
Can I use unsweetened coconut?
Yes, you can use unsweetened coconut, but the cake may be less sweet. You might want to adjust the sugar slightly.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just be sure to wrap them well and store them in the refrigerator.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. You can also gently press the top of the cake; it should spring back.
Enjoy making and sharing this delicious Coconut Pecan Cake!
Coconut Pecan Cake
Ingredients
Method
- Preheat your oven to 350°F. Spray three 9-inch round cake pans with nonstick cooking spray, and line the bottoms with parchment paper circles. Set aside.
- In a medium bowl, whisk together the flour and baking soda. Set aside.
- Separate the eggs, placing the yolks in one bowl and the whites in another. Beat the egg whites on high until stiff peaks form, about 3-4 minutes. Set aside.
- In a large bowl, beat the butter and shortening on medium speed until light and fluffy, about 2-3 minutes.
- Add the sugar and beat well. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the batter, starting and ending with flour. Do not overmix. Stir in the shredded coconut and chopped toasted pecans by hand.
- Gently fold in the beaten egg whites in two or three additions, being careful not to deflate them.
- Divide the batter evenly among the cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool in the pans for 10 minutes, then turn onto a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter until smooth.
- Mix in the vanilla extract, then gradually add the powdered sugar, beating until fluffy.
- Spread the frosting between the cake layers and on the top and sides of the cake.
- Garnish with toasted coconut and chopped pecans. Serve at room temperature.
