Coconut Pecan Cake
A rich and flavorful coconut pecan cake featuring a moist crumb infused with warm spices, toasted coconut, and crunchy pecans. Perfect for celebrations or special occasions, its decadent cream cheese frosting adds a luscious finish that will delight coconut and nut lovers alike.
Ingredients
- 1 cup vegetable oil ⓘ
- 1 cup brown sugar ⓘ
- 1 cup sugar ⓘ
- 2 eggs ⓘ
- 2 1/2 cups flour ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 teaspoon nutmeg ⓘ
- 1 cup buttermilk ⓘ
- 1 teaspoon vanilla extract ⓘ
- 2 cups flaked coconut ⓘ
- 2 cups chopped pecans ⓘ
- 1 (8 oz) package cream cheese ⓘ
- 1/4 cup softened butter ⓘ
- 1 (16 oz) package powdered sugar ⓘ
Instructions
- Combine vegetable oil, brown sugar, and sugar; beat well.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, combine flour, salt, baking soda, cinnamon, and nutmeg.
- Gradually add the dry mixture to the wet ingredients, beating well.
- Stir in buttermilk and vanilla extract.
- Fold in 1 cup of shredded coconut and 1 cup chopped pecans.
- Pour batter into two greased 9-inch cake pans.
- Bake at 350°F (175°C) for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool before frosting.
Nutrition & Diet Analysis (per serving)
1440
kcal
72% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).