Description
A delightful dessert that combines coconut and pecans in a moist, fluffy cake, perfect for celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans
- Cream cheese frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Mix the flour, baking soda, baking powder, and salt in a bowl.
- Cream together the butter and sugar until light and fluffy in another bowl.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture and buttermilk alternately to the butter mixture, beginning and ending with flour.
- Fold in the shredded coconut and chopped pecans.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove from pans to cool completely.
- Frost with cream cheese frosting and garnish with more coconut and pecans if desired.
Notes
Serve at room temperature and decorate with coconut or pecans. Pairs well with coffee or tea.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg