Description
A delectable coconut pecan cake topped with a rich cream cheese frosting and garnished with toasted coconut and pecans.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup salted butter (softened)
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 5 large eggs
- 1 cup whole buttermilk
- 14 oz sweetened flaked coconut (divided)
- 1 1/2 cups pecan pieces (toasted, divided)
- 2 (8 oz) blocks cream cheese (softened at room temperature)
- 1 cup unsalted butter (softened)
- 2 lbs powdered sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- reserved coconut (toasted)
- 1/2 cup reserved toasted pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tsp baking soda, and 1/2 tsp baking powder.
- In a large mixing bowl, cream together 1 cup of softened salted butter, 1 1/2 cups granulated sugar, and 1/2 cup light brown sugar until light and fluffy – about 3-5 minutes.
- Beat in 2 tsp vanilla extract, 1/2 tsp almond extract, and 5 large eggs, one at a time, mixing well after each addition.
- Gradually add the dry mixture to the butter mixture, alternating with 1 cup of whole buttermilk, mixing until just combined.
- Gently fold in 7 oz of sweetened flaked coconut and 3/4 cup of toasted pecan pieces.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- In a bowl, beat together 2 (8 oz) blocks of softened cream cheese and 1 cup of softened unsalted butter until fluffy.
- Gradually mix in 2 lbs of powdered sugar, followed by 2 tsp vanilla extract and 1/2 tsp almond extract. Beat until smooth and creamy.
- Spread frosting between the cooled cake layers, then frost the top and sides.
- Finally, sprinkle the reserved toasted coconut and 1/2 cup of reserved toasted pecans on top.
Notes
- Using room temperature ingredients helps to achieve a smoother batter.
- For best results, do not overmix the batter once the flour is added.
- This cake can be made ahead of time and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice