Is a Coconut Pecan Buttermilk Cake worth baking? For me, it’s more than a recipe it’s a memory. My mom, a nurse who came home tired after long shifts, still cooked with me by her side. I learned to measure, stir, and taste love in every bite.
That’s why I share cakes like this, from holiday cake recipes with coconut to an easy pecan pie dump cake or a buttermilk cake with pecans and coconut.
Coconut Pecan Buttermilk Cake Layers of Love Baked In
- This isn’t just a coconut pecan layer cake it’s the story of me standing on a stool beside my mom.
- watching her hands move even after a 12-hour nursing shift.
- Today, I bake this cake with her memory in every spoonful, and yes, I use premium baking pans.
The Ingredients Coconut Pecan Buttermilk Cake
- For the Cake:
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups (310 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240 ml) buttermilk
- 1 teaspoon vanilla extract
- 1 cup (90 g) shredded sweetened coconut
- 1 cup (120 g) chopped pecans, toasted
- For the Frosting:
- ½ cup (115 g) butter
- 1 cup (200 g) brown sugar, packed
- ⅓ cup (80 ml) evaporated milk or whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups (135 g) shredded sweetened coconut
- 1 cup (120 g) chopped pecans, toasted
Stuffani’s Truth
This recipe is my inheritance. Every measure, every stir it’s her voice saying, “Don’t rush it.” When I bake, I hear her still.
Instructions Coconut Pecan Buttermilk Cake
Step 1: Preheat and prep
Set the oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.
Stuffani’s Tip: I trust my premium baking pans for layered cakes they never fail me, and they make slicing feel special, especially when I share a piece with friends alongside my Creme Brulee Caramel Pecan Cake.
Step 2: Cream butter and sugar
Beat until fluffy, then add eggs one at a time.
Kitchen Truth: I once rushed this step and ended up with a dense cake. Patience here makes magic.
Step 3: Blend dry and wet
Whisk flour, soda, salt. Add alternately with buttermilk. Stir in vanilla, coconut, pecans.
Stuffani’s Whisper: Using organic buttermilk brands keeps this cake soft it’s my non-negotiable secret.
Step 4: Bake
Pour into pans. Bake 35–40 minutes for 9×13, or 25–30 for rounds. Toothpick clean = ready.
Stuffani’s Advice: I always sneak a taste of the crispy edge it reminds me of Sunday mornings.
Step 5: Make frosting
Melt butter with brown sugar and milk. Add vanilla, coconut, pecans. Let cool slightly.
Stuffani’s Advice: Frosting is forgiveness. If your cake looks uneven, this coconut-pecan goodness hides it and makes every bite unforgettable, just like my Southern Peach Buttermilk Pound Cake.
Step 6: Spread and serve
Frost cooled cake. Slice, serve, and share.
Stuffani’s Comfort: The first bite always takes me back to that little kitchen, mismatched plates, and a mom who showed love through food.
Ways to Make Coconut Pecan Buttermilk Cake Yours
- Some nights, I follow the recipe exactly, as if my mom were still watching over my shoulder.
- Other nights, I swap, taste, and let memory guide me.
Real swaps that feel like home
- No buttermilk in the fridge? Use sour cream and water it still tastes like comfort.
- No pecans? Walnuts step in and bring their own story.
- No sweetened coconut? Toast unsweetened flakes for deeper flavor.
- Looking for holiday magic? Try my Christmas Pineapple Strawberry Pound Cake when the season calls.
Stuffani’s Whisper: My mom never let missing ingredients stop her. After twelve hours in the hospital, she’d still improvise. That’s how I learned recipes bend, but love never breaks.
Easy touches that tell your story
- Add caramel drizzle on top for richness like a slice of my Creme Brulee Caramel Pecan Cake.
- Fold cream cheese frosting between layers if you love a decadent Italian cream cake style bite.
- Sprinkle extra toasted pecans over the frosting for crunch that makes people pause and smile.
- Need another idea for family gatherings? My Homemade Strawberry Italian Cream Pound Cake carries the same heart.
Stuffani’s Tip: My cakes aren’t always perfect. Some lean, some crack, some look messy. But no one remembers the flaws they remember the warmth, the sweetness, the way a slice feels like coming home.
Serving and Storing Coconut Pecan Buttermilk Cake
- It’s sweet, tender, and my go-to when I need comfort after a long day.
- From oven to table, this Coconut Pecan Buttermilk Cake recipe feels like a hug I can eat.
How to serve Coconut Pecan Buttermilk Cake
- Slice generous squares if baked in a 9×13 pan it feels like sharing warmth.
- Layer rounds with frosting for a celebration moment that shines like family did at mine.
- Sprinkle toasted coconut or drizzle caramel for extra love in every bite.
- -Want more inspiration for sweet endings? My Southern Peach Buttermilk Pound Cake carries the same homemade joy.
Stuffani’s Note: I remember my mom, still in her scrubs, cutting cake and serving it plain. No garnish, no fuss. Just slices that said, “You matter.” That’s what I try to bring back every time I bake this Coconut Pecan Buttermilk Cake.
How to store and enjoy later
- Keeps up to 3 days at room temp, covered so it stays moist and tender.
- In the fridge, it lasts 5 days warm gently for that fresh-baked taste.
- For busy nights, freeze slices individually they thaw into the easiest comfort food recipes for busy nights.
- Need another dessert that saves beautifully? My Easy Pecan Pie Dump Cake always comes back gooey and rich.
Stuffani’s Whisper: I sometimes tuck away one small slice just for me. Not hidden just waiting. Moms deserve their own comfort too.
Mistakes and How to Fix Them and Variations You Can Try
Common Baking Problems and Easy Fixes
| Common Error | Likely Cause | Fix / Prevention |
|---|---|---|
| Pecans sink to bottom | Added without coating | Toss pecans in 1 Tbsp flour before folding into batter. |
| Cake sticks to pan | Pan not greased/floured properly | Line with parchment + grease + flour. For bundt, use baking spray with flour. |
| Cake doesn’t rise well | Old baking soda; overmixed batter | Use fresh leaveners. Mix just until combined—don’t overbeat. |
| Cake turns out dense | Butter and sugar not creamed enough | Beat until pale and fluffy before adding eggs. |
Stuffani’s Note: I’ve had cakes stick, fall flat, and even sink in the middle. My mom never called them failures she called them lessons.
3 Variations You Can Try
- Traditional Bundt Version: Bake in a greased bundt pan for an easy, one-pan dessert with a beautiful shape.
- Layer Cake Celebration Version: Split into two or three layers, frost generously, and decorate for birthdays or holidays.
- Cupcake Style: Bake in muffin tins for portable, party-ready treats that need no slicing.
Stuffani’s Whisper: My favorite is the cupcake version. Tiny, easy to share, and somehow, they feel like joy in your hand. Mom would’ve loved them she always said small bites still carry big love.
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FAQs About Coconut Pecan Buttermilk Cake
Why did my cake turn out dense?
Overmixed batter keep this Coconut Pecan Buttermilk Cake recipe light by mixing gently.
Why are my pecans sinking?
Coat pecans in flour before folding into your coconut pecan layer cake.
How do I keep coconut from burning?
Toast at low heat perfect for holiday cake recipes with coconut.
Can I make this cake ahead of time?
Yes, it freezes well great for comfort food recipes for busy nights.
Conclusion
- A Coconut Pecan Buttermilk Cake isn’t just dessert it’s comfort on a plate. With simple steps.
- a few swaps, and love baked in, this recipe works for busy nights or holiday gatherings.
- Whether you try it as a bundt, layer, or cupcake, each version carries the same sweetness
Coconut Pecan Buttermilk Cake A Classic Dessert You’ll Love
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
A moist and rich Coconut Pecan Buttermilk Cake recipe topped with a buttery coconut-pecan frosting. Perfect for holidays, celebrations, or comfort food desserts.
Ingredients
For the Cake:
1 cup (225 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, room temperature
2 ½ cups (310 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (240 ml) buttermilk
1 teaspoon vanilla extract
1 cup (90 g) shredded sweetened coconut
1 cup (120 g) chopped pecans, toasted
For the Frosting:
½ cup (115 g) butter
1 cup (200 g) brown sugar, packed
⅓ cup (80 ml) evaporated milk or whole milk
1 teaspoon vanilla extract
1 ½ cups (135 g) shredded sweetened coconut
1 cup (120 g) chopped pecans, toasted
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well.
3. In another bowl, whisk flour, baking soda, and salt.
4. Add dry mixture alternately with buttermilk into the butter mixture. Stir in vanilla, coconut, and pecans.
5. Pour batter into prepared pan(s). Bake 35–40 minutes for 9×13, or 25–30 minutes for rounds. Cool completely.
6. For frosting, melt butter with brown sugar and milk. Bring to gentle boil, then remove from heat.
7. Stir in vanilla, coconut, and pecans. Cool slightly until thickened but spreadable.
8. Frost cooled cake. Slice and serve.
Notes
Toast pecans before adding for extra flavor.
For holidays, decorate with extra coconut or caramel drizzle.
Freezes well in slices for quick desserts on busy nights.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Coconut Pecan Buttermilk Cake recipe, holiday coconut cakes, comfort food recipes for busy nights
