Coconut Pecan Buttermilk Cake

Why You’ll Love This Recipe

• Incredibly moist and flavorful with a tender crumb

• The frosting is rich, buttery, and full of texture

• Great for potlucks, holidays, and celebrations

• Easy to make in a 9×13 pan or as a layered cake

• No special equipment required

• A nostalgic, homemade taste

• Can be made a day in advance

• Crowd-pleasing flavor combination

• Delicious served chilled or at room temperature

• A perfect mix of sweetness and crunch

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 Coconut Pecan 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

Directions

1. Make the Cake:
   Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.
   In a large bowl, cream butter and sugar until light and fluffy.
   Add eggs one at a time, beating well after each.
   In a separate bowl, whisk together flour, baking soda, and salt.
   Gradually add dry ingredients to the creamed mixture alternately with buttermilk, mixing just until combined.
   Stir in vanilla, shredded coconut, and toasted pecans.
   Pour batter into prepared pan(s).
   Bake 35–40 minutes for 9×13, or 25–30 minutes for rounds, until a toothpick inserted in the center comes out clean.
   Let the cake cool completely before frosting.

2. Make the Frosting:
   In a saucepan over medium heat, melt the butter.
   Stir in brown sugar and milk, and cook until the mixture comes to a gentle boil.
   Remove from heat and stir in vanilla, coconut, and pecans.
   Let cool slightly until thickened but still spreadable.

3. Assemble:
   Spread frosting evenly over the cooled cake, whether in the pan or as layered rounds.
   Garnish with extra toasted coconut or pecans if desired.

Servings and timing

Servings: 12–16 slices
Prep time: 25 minutes
Cook time: 35–40 minutes
Total time: About 1 hour 15 minutes

Variations

• Layered Look: Turn the cake into a three-layer masterpiece for a more formal presentation.

• Add Chocolate Chips: Mix ½ cup mini chocolate chips into the batter for a twist.

• Gluten-Free: Use a 1:1 gluten-free baking flour blend to make it gluten-friendly.

• Nut-Free: Omit pecans and replace with sunflower seeds or more coconut for a nut-free version.

• Lighter Option: Use low-fat buttermilk and reduce sugar slightly if preferred.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best texture, let chilled slices come to room temperature before serving. To freeze, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.

FAQs

1. What does buttermilk do in the cake?

Buttermilk adds a subtle tang and reacts with the baking soda to create a soft, tender crumb.

2. Can I use unsweetened coconut?

Yes, but the cake will be slightly less sweet. You may want to adjust the sugar slightly to compensate.

3. How can I toast pecans?

Spread them on a baking sheet and toast at 350°F (175°C) for about 8–10 minutes, stirring once.

4. Can I make this cake ahead of time?

Absolutely. It actually tastes better the next day once the flavors meld.

5. Can I use a different frosting?

Yes. Cream cheese or vanilla buttercream also pair well with this cake.

6. Can I bake this as cupcakes?

Yes, bake for 18–22 minutes at 350°F until a toothpick comes out clean.

7. Is there a substitute for buttermilk?

You can mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk as a substitute.

8. Can I make it without nuts?

Yes, simply leave them out or replace with more coconut.

9. What’s the texture of the frosting like?

It’s thick, chewy, and rich—more like a spread than a whipped frosting.

10. Should the cake be served cold or room temperature?

It’s delicious both ways, but room temperature brings out the best flavor and texture.

Conclusion

Coconut Pecan Buttermilk Cake is a comforting and flavorful dessert that delivers the perfect balance of sweet, nutty, and tangy. Whether you’re baking for a family dinner or a holiday celebration, this cake is sure to be a standout favorite.