Coconut-Pecan Layer Cake
A rich, moist coconut-pecan layer cake featuring fluffy layers, toasted coconut, and crunchy pecans, topped with creamy frosting—perfect for celebrations or special occasions.
Ingredients
Instructions
- Sift together flour and baking soda; set aside.
- Cream together butter, shortening, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed.
- Add egg yolks; beat well.
- Blend in vanilla.
- Add dry ingredients alternately with buttermilk to the creamed mixture, beating well after each addition, using electric mixer at low speed.
- Stir in coconut and chopped pecans.
- Beat egg whites in another bowl until stiff peaks form, using electric mixer at high speed.
- Fold egg whites into the cake batter gently.
- Pour batter into 3 greased and waxed paper-lined 9-inch round cake pans.
- Bake in a 350°F oven for 25 minutes or until a cake tester inserted in the center comes out clean.
- Cool in pans on racks for 10 minutes.
- Remove from pans and cool on racks.
- Spread the top of one layer with Creamy Pecan Frosting.
- Place the second layer on top and spread with frosting.
- Add the third layer and frost the sides and top of the cake.
Tips & Substitutions
For a lighter cake, ensure that the egg whites are beaten to stiff peaks before folding them into the batter. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. For a nut-free version, you can omit the pecans or replace them with sunflower seeds.
Serving Suggestions
This Coconut-Pecan Layer Cake is perfect for celebrations or as a delightful dessert after a hearty meal. Serve alongside a cup of coffee or tea for a cozy treat. It pairs beautifully with Zippy Glazed Carrots for a well-rounded meal. Consider adding a scoop of vanilla ice cream for an extra indulgence.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut-Pecan Layer Cake contains roughly 646 calories, with 7g protein, 44g carbohydrates, and 48g fat. It is a good source of protein (15% of the Daily Value), iron (12% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 513mg per serving (22% 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 make this cake ahead of time?
Yes, you can bake the layers a day in advance. Once cooled, wrap each layer in plastic wrap and store them in the refrigerator. Frost the cake on the day you plan to serve it for the best texture and flavor.
What can I use instead of coconut?
If you prefer not to use coconut, you can substitute with an equal amount of chopped nuts or leave it out entirely for a different flavor profile. The cake will still be delicious without the coconut.
How can I make this cake gluten-free?
To make this Coconut-Pecan Layer Cake gluten-free, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for proper structure.
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).