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.
Tips & Substitutions
For a richer flavor, consider using melted coconut oil instead of vegetable oil. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar to a cup of milk and letting it sit for 5 minutes. Make sure to beat the ingredients well to ensure a light and fluffy texture, similar to recipes like Deep Butter Cake.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or a glass of cold milk. For a festive touch, consider serving it alongside Layered Banana Pudding for a delightful dessert spread.
Storage & Reheating
Store leftover Coconut Pecan Cake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual slices in plastic wrap and then in aluminum foil. When ready to enjoy, thaw at room temperature or reheat in a microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pecan Cake contains roughly 1004 calories, with 7g protein, 96g carbohydrates, and 62g fat. It is an excellent source of vitamin A (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 936mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use unsweetened coconut instead of sweetened?
Yes, you can use unsweetened flaked coconut if you prefer less sweetness. However, keep in mind that it may alter the flavor profile slightly, so you might want to increase the sugar in the recipe by a couple of tablespoons if you like a sweeter cake.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use unsweetened applesauce or mashed bananas. Each egg can be replaced with 1/4 cup of applesauce or 1/2 a mashed banana. This will keep the cake moist and add a hint of flavor, making it a great option for those following vegetarian recipes.
How can I make this cake more chocolatey?
To add a chocolate twist to your Coconut Pecan Cake, consider incorporating cocoa powder into the dry ingredients. Start with 1/4 cup of unsweetened cocoa powder, adjusting the flour accordingly. This will create a delicious chocolate-coconut combination that is sure to impress.
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).