Description

This Coconut Pecan Buttermilk Cake is a moist, Southern-inspired dessert made with tangy buttermilk, sweet coconut, and toasted pecans, all topped with a rich, buttery coconut pecan frosting.

Ingredients

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

½ cup (115 g) butter (for frosting)

1 cup (200 g) brown sugar, packed (for frosting)

⅓ cup (80 ml) evaporated milk or whole milk (for frosting)

1 teaspoon vanilla extract (for frosting)

1 ½ cups (135 g) shredded sweetened coconut (for frosting)

1 cup (120 g) chopped pecans, toasted (for frosting)

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Instructions

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 the butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
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 extract, shredded coconut, and toasted pecans.
Pour batter into prepared pan(s) and spread evenly.
Bake 35–40 minutes for a 9×13 pan or 25–30 minutes for round pans, until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
To make the frosting, melt butter in a saucepan over medium heat.
Add brown sugar and milk, and bring the mixture to a gentle boil.
Remove from heat and stir in vanilla extract, shredded coconut, and toasted pecans.
Let the frosting cool slightly until thickened but still spreadable.
Spread frosting evenly over the cooled cake.
Garnish with additional toasted coconut or pecans if desired.

Notes

Let the cake cool fully before frosting to prevent melting.
The cake can be made a day ahead for better flavor.
Store in an airtight container at room temperature or refrigerate for longer shelf life.
Use unsweetened coconut for a less sweet version—adjust sugar if needed.
To toast pecans, bake at 350°F (175°C) for 8–10 minutes, stirring once.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 38g
Sodium: 220mg
Fat: 27g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 53g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg