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