Why Make This Recipe
Coconut Pecan Buttermilk Cake is a delightful dessert that combines the rich flavors of coconut and pecans with a moist and fluffy cake. It’s perfect for celebrations, gatherings, or just a sweet treat at home. The unique combination of ingredients gives this cake a wonderful texture and taste that is hard to resist. Whether you are a baking beginner or an experienced cook, this recipe will bring joy to your kitchen and delight to your guests.
How to Make Coconut Pecan Buttermilk Cake
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (for frosting)
- 1 cup evaporated milk
- 1 cup packed brown sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract (for frosting)
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy.
- Add in the 4 large eggs one at a time, mixing well after each addition.
- In another bowl, combine 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Gradually add this dry mixture to the butter mixture, alternating with 1 cup of buttermilk and 1 teaspoon of vanilla extract. Mix until well combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, in a saucepan, melt 1/2 cup of unsalted butter over medium heat. Stir in 1 cup of evaporated milk, 1 cup of packed brown sugar, and the 3 egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in 1 teaspoon of vanilla extract, the sweetened shredded coconut, and chopped pecans.
- Once the cakes are completely cooled, spread the coconut pecan frosting between the layers and on top of the cake. Serve and enjoy!
How to Serve Coconut Pecan Buttermilk Cake
Coconut Pecan Buttermilk Cake is best served at room temperature. You can slice it into generous pieces and optionally top it with extra shredded coconut or chopped pecans for added texture. It pairs well with a cup of coffee or tea, making it a delightful treat for afternoon gatherings or dessert after dinner.
How to Store Coconut Pecan Buttermilk Cake
To keep your Coconut Pecan Buttermilk Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you would like to keep it for longer, it can be refrigerated, where it will stay good for about a week. For longer storage, you can freeze the cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Just make sure to thaw it before serving.
Tips to Make Coconut Pecan Buttermilk Cake
- Use room temperature ingredients for a better mixed batter. This helps the ingredients combine more easily.
- Do not overmix your cake batter after adding the flour. Mix just until combined to keep the cake light and fluffy.
- You can toast the pecans before adding them to the frosting for extra flavor.
- For a bit of a twist, add a sprinkle of cinnamon or nutmeg to the batter.
Variation
You can customize the Coconut Pecan Buttermilk Cake by adding other ingredients like chocolate chips or replacing coconut with crushed pineapple for a fruity twist. If you prefer a lighter frosting, you can switch to a whipped cream topping instead.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but the cake may not be as moist. To mimic buttermilk, you can add a tablespoon of vinegar or lemon juice to a cup of milk and let it sit for 5-10 minutes before using.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached, and the edges start to pull away from the sides of the pan.
Can I make this cake in advance?
Absolutely! You can bake the cakes ahead of time, cool them completely, and store them wrapped in plastic wrap at room temperature. Frost them just before serving for the best texture and flavor.
Coconut Pecan Buttermilk Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy.
- Add in the 4 large eggs one at a time, mixing well after each addition.
- In another bowl, combine 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Gradually add this dry mixture to the butter mixture, alternating with 1 cup of buttermilk and 1 teaspoon of vanilla extract. Mix until well combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- In a saucepan, melt 1/2 cup of unsalted butter over medium heat.
- Stir in 1 cup of evaporated milk, 1 cup of packed brown sugar, and the 3 egg yolks. Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in 1 teaspoon of vanilla extract, the sweetened shredded coconut, and chopped pecans.
- Once the cakes are completely cooled, spread the coconut pecan frosting between the layers and on top of the cake.
- Serve and enjoy!